I don’t like coleslaw. It has a whole bunch of things that I like that, when all combined in one dish, come together in a flavor tour de force that makes me go “Blechhh!”
Except...
There once was a Greco-American restaurant in Dallas called Vincent’s, and among other killer dishes. they made a
garlicy coleslaw that I would drive across town to get. I mean 30minutes or more- crossing county lines- just to get there to buy this stuff.
After something like 80 years in business, they closed a few years ago. But thanks to the Internet...
Vincent’s Cole Slaw
https://www.allrecipes.com/recipe/244262/vincents-famous-garlic-coleslaw/
I’m trying to make it for the first time today. I’m following the recipe relatively closely, but some changes have been made. I can say that having tasted the sauce. It’s still very close to the original.
Changes I made:
1) as Allrecipes posted in their notes, I subbed canola oil for grapeseed.
2) I used more garlic
3) I kinda eyeballed the seasoning amounts, but they’re close
4) because I don’t seem to have a measuring cup marked in thirds, I had to eyeball the amounts of oil, vinegar and mayo too. I think I have a bit more, but that just means I have more coverage with a (possibly) thinner sauce
5) I didn’t use a medium cabbage head, I used a bag of pre-shredded coleslaw mix which contained green & red cabbage, shredded carrots, and probably some other crunchy veg.
Things I DIDN’T do that I may in the future (for health reasons)
1) I didn’t sub in Greek yogurt for half the mayo
2) I didn’t cut the salt content.
***
Update: tried my version of Vincent’s slaw.
I am
very close, but not quite there.
The carrots in the bag mix probably gave enough sweetness that I didn’t need the sugar that’s in the recipe.
I was right about my sauce being too thin. Too much oil and vinegar, maybe/probably not enough mayo. Good news- Mom reminded me we DO have a. 1/3 cup measuring device, and I found it. Better for next time.
I think I personally would up the paprika a bit more, but I’m not going to mess around with the proportions of the dry ingredients until I see what happens when I get the wet ones right.