On a trip to my Aunt and Uncle’s, they fixed us a classic Cole Slaw they had on their first date. They said it was from an old Dallas restaurant that is now closed, Vincent’s. Now, I am normally not a fan of coleslaw, but this is THE MOST garlicky delicious slaw I’ve ever had in my life. Once I got home, I had to make more. I was now craving it all the time. I’m possibly the biggest garlic lover of all time. So, you may want to cut the garlic amount down a little, but it’s supposed to be pretty garlicky! The original recipe I have from the restaurant has a 1/2 cup EACH of mayo and additional oil, and I’m sure it’s probably originally made with vegetable oil/canola oil, so I cleaned and lightened it up a little bit.
Prep Time: 20 minutes Marinade time: 2+ hours (the longer the better)
Ingredients: 1/2 head green cabbage
1/2 cup mayonnaise base
2 Tbsp apple cider vinegar
3 garlic cloves
1/3 cup light olive oil
salt to taste
3/4 cup light olive oil or avocado oil
2 cloves garlic
1/2 tsp mustard powder
2 Tbsp lemon juice
1/4 tsp salt
Mayo base for coleslaw:
Measure out oil in a 2 cup measuring cup wide enough to fit an immersion blender. Add rest of ingredients to measuring cup, put end of an immersion blender to the bottom of the cup, and blend till smooth and fully incorporated. You will slowly start to lift the blender out of the bowl a bit to incorporate all ingredients in the mayonnaise.
Shred 1/2 head of cabbage as fine as you can. **pro tip: this is a great time for a food processor with a slicing attachment! Place rest of ingredients (except salt) into a blender, oil first. Placing liquids in a blender before the rest of the ingredients makes it easier for the blender to mix things, vs something denser like the mayonnaise.
To assemble the coleslaw, once smooth, transfer the cabbage to either a large bowl or a large storage vessel. Pour mixture from blender over cabbage and toss to combine. Taste for seasoning and stir in more salt if needed. Refrigerate for at least 4 hours. This gets better the longer it sits, I personally let mine sit for at least 3 hours, or make it a day ahead of time. Don’t forget to make some ribs to go with it
Cleaned up Vincent’s Coleslaw
- food processor
- immersion blender
- 1/2 head green cabbage
- 1/2 cup mayonnaise or mayonnaise base
- 2 Tbsp apple cider vinegar
- 3 cloves fresh garlic
- 1/3 cup light olive oil
- salt to taste
- 3/4 cup light olive oil or avocado oil
- 2 cloves fresh garlic
- 1/2 tsp mustard powder
- 2 Tbsp lemon juice
- 1/4 tsp salt
- 1 egg
- Measure out oil in a 2 cup measuring cup that's wide enough to fit an emersion blender.
- Add the rest of mayo base ingredients to the measuring cup.
- Put the end of the immersion blender on the bottom of the cup and blend till smooth/ fully incorporated. You will slowly lift the blender out of the bowl a bit to incorporate all ingredients into the mayonnaise.
- Shred 1/2 head of cabbage into a container with a lid.**pro tip** great time to use a food processor with a slicing attachment.
- Place rest of ingredients (except salt) into a blender, oil first. Placing liquids in a blender before the rest of the ingredients make it easier for the blender to mix things vs. something denser like the mayonnaise.
- Once smooth, add dressing over cabbage and toss to combine. Taste for seasoning and stir in more salt if needed.
- I really suggest making this a day ahead of time. The cabbage softens because of the dressing and salt, and everything melds together. At the minimum, you can marinate for 4 hours before serving.