You might surprise yourself if you set your mind to it!
I really dislike coleslaw in general, but there used to be a Greek-based steak & seafood restaurant here called Vincent’s. They made a garlic coleslaw so good that I used to get it every time I was in the vicinity.
A few years before they finally closed their doors (after 80+ years), I’d drive across the D/FW metroplex just to buy some to take home. We’re talking a 40+ minute round trip, minimum…assuming I didn’t stop & dine in on something like their meat dolmas.
I eventually found out they published the recipe for that coleslaw in one of the local papers, and now I make my own version of it.
Here it is:
Vincent's Famous Garlic Coleslaw
Ingredients
Serves 8
Cook's Notes:
Nutrition Facts
Per Serving: 182 calories; 16.5 g fat; 8.2 g carbohydrates; 1.8 g protein; 3 mg cholesterol; 434 mg sodium.
Ingredients
Serves 8
-
1 medium head green cabbage, finely shredded -
3 tablespoons finely chopped garlic -
1 1/2 teaspoons kosher salt -
1/3 cup grapeseed oil -
1/3 cup mayonnaise -
1/3 cup apple cider vinegar -
1/4 teaspoon ground paprika -
1/4 teaspoon ground white pepper -
1/8 teaspoon white sugar -
1/8 teaspoon celery seed - Prep
15 m - Ready In
1 h 15 m - Place shredded cabbage into a large bowl.
- Gather chopped garlic into a mound on a cutting board and pour salt over top. Using the flat side of a chef's knife, smash the garlic and salt together and transfer to a bowl. Whisk grapeseed oil, mayonnaise, apple cider vinegar, ground paprika, ground white pepper, sugar, and celery seed together with garlic mixture until dressing reaches a uniform consistency.
- Pour dressing over shredded cabbage and toss to evenly coat. Press coleslaw down into the bowl using the back of a spoon or place another bowl on top. Cover and refrigerate for at least 1 hour. Stir before serving.
Cook's Notes:
- Canola oil or peanut oil can be substituted for grapeseed oil. A sugar substitute like stevia works great. I have also found that using finely chopped sweet carrots works well, too. In fact, I prefer using the carrots because of their crunch and color.
- You absolutely MUST use fresh garlic for this slaw. I tried using pre-minced garlic from a jar, and my slaw simply didn’t have the right flavor...until I added fresh minced garlic.
- After having an accident with the salt shaker, I found that in this recipe- as in many others- plain, non-fat Greek yoghurt can be used as a supplement/substitute for some of the mayonnaise to cut saltiness (and fat). A couple heaping tablespoons added to my slaw helped me reach the correct flavor and texture while returning my accidentally over salted slaw to the right salinity.
- I should also point out I almost never make this recipe in its original portion size. I usually scale things up between 50-300% because I’m serving it at a gathering and it goes surprisingly fast.
Nutrition Facts
Per Serving: 182 calories; 16.5 g fat; 8.2 g carbohydrates; 1.8 g protein; 3 mg cholesterol; 434 mg sodium.
Besides Vincent’s masterpiece, I’ve also encountered other- usually ethnic- coleslaw variations that can be fun. I consider kimchi to be in the same family (a cousin if not a true sibling), and have had it incorporated into all kinds of meals & dishes.
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