- Cooking Time: 120
- Servings: 8
- Preparation Time: 15
BackstoryVincent’s is a seafood place that was opposite the Dr. Pepper plant on Mockingbird in Dallas, when I was growing up. I visited their new location in Plano, TX and confirmed their garlic slaw is as good as it used to be. Goes great with grilled or broiled seafood.
- 1 medium head green cabbage, shredded
- 1/4 c vegetable oil
- 1/4 c mayonnaise
- 1/4 c cider vinegar
- 3 T garlic, very finely chopped and then smashed
- 1 1/2 t Kosher salt
- To smash garlic, chop it very fine on a cutting board then dump the salt on top. Use the flat side of a chef’s knife to rub the salt and garlic together so it becomes atomized. Transfer garlic and salt to a jar then add oil, mayo and vinegar; shake to mix. Pour over cabbage, stir to mix and allow to cure at least 2 hours. Mix again before serving.