On a trip to my Aunt and Uncles 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 garlicy 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 garlicy! The original recipe I have from the restaurant has a 1/2 cup EACH of mayo and additional oil, and I’m sure its probably originally made with vegetable oil/canola oil, so I cleaned and lightened it up a little bit.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
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 immersion blender to bottom of 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 ingredients makes it easier for the blender to mix things, vs something denser like the mayonnaise.
Once smooth, transfer cabbage to either large bowl or 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 1 hour. 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.