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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 9621457" data-attributes="member: 19675">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:[SPOILER="Vincent’s Garlic Coleslaw (with my notes)"]<a href="https://www.allrecipes.com/recipe/244262/vincents-famous-garlic-coleslaw/" target="_blank">Vincent's Famous Garlic Coleslaw</a>IngredientsServes 8<ul> <li data-xf-list-type="ul">      1 medium head green cabbage, finely shredded</li> <li data-xf-list-type="ul">      3 tablespoons finely chopped garlic</li> <li data-xf-list-type="ul">      1 1/2 teaspoons kosher salt</li> <li data-xf-list-type="ul">      1/3 cup grapeseed oil</li> <li data-xf-list-type="ul">      1/3 cup mayonnaise</li> <li data-xf-list-type="ul">      1/3 cup apple cider vinegar</li> <li data-xf-list-type="ul">      1/4 teaspoon ground paprika</li> <li data-xf-list-type="ul">      1/4 teaspoon ground white pepper</li> <li data-xf-list-type="ul">      1/8 teaspoon white sugar</li> <li data-xf-list-type="ul">      1/8 teaspoon celery seed</li> <li data-xf-list-type="ul">        Prep 15 m</li> <li data-xf-list-type="ul">        Ready In 1 h 15 m</li> <li data-xf-list-type="ul">        Place shredded cabbage into a large bowl.</li> <li data-xf-list-type="ul">        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.</li> <li data-xf-list-type="ul">        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.</li> </ul>Cook's Notes:<ul> <li data-xf-list-type="ul">        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.</li> <li data-xf-list-type="ul">        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.</li> <li data-xf-list-type="ul">        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.</li> <li data-xf-list-type="ul">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.</li> </ul>Nutrition FactsPer Serving: 182 calories; 16.5 g fat; 8.2 g carbohydrates; 1.8 g protein; 3 mg cholesterol; 434 mg sodium.[/SPOILER]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.</blockquote>

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