- Cooking Time: 120
- Servings: 8
- Preparation Time: 15
- 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.
NotesVincent’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.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Gluten Free Passover Cookbook for Jewish Celiacs at Pesah
Angel Acres Super Scrumptious Cookie Recipes!
Cooking for a CureSee More
ICE CREAM IN A MARTINI GLASS RIMMED WITH OREO CRUMBS
Cupcake Wars Winning Peaches 'n Cream Cupcakes
Monkfish Stew in White Wine SauceSee More