Best 6 Garlic Coleslaw Recipes
**Garlic Coleslaw: A Crunchy, Flavorful Side Dish for Any Occasion**
Garlic coleslaw is a classic side dish that is perfect for any occasion. It is made with shredded cabbage, carrots, and mayonnaise, and is typically seasoned with salt, pepper, and vinegar. However, this recipe adds a unique twist to the traditional coleslaw by incorporating garlic, which adds a savory and pungent flavor. The result is a crunchy, flavorful coleslaw that is sure to please everyone at your table. This article provides two variations of garlic coleslaw: a classic version and a creamy version. The classic version is made with a simple mayonnaise-based dressing, while the creamy version uses sour cream and Greek yogurt for a tangy and creamy twist. Both versions are easy to make and can be tailored to your own taste preferences.
CREAMY GARLIC COLESLAW
This recipe is from Junior's restaurant in Brooklyn, NY cookbook. I used 1 bag of preshredded coleslaw mix, 1 cup of mayonnaise but the same amount of vinegar, sugar, garlic, salt and pepper. This coleslaw was so good and creamy, we love garlic. It is best to make this the day before to give it time to get nice and creamy. Cook time of 24 hours is the marinating time.
Provided by Mainely Debbie
Categories Greens
Time P1DT15m
Yield 3 Quarts
Number Of Ingredients 8
Steps:
- Mix mayonnaise, vinegar, sugar, garlic, pepper and salt together in a bowl until well blended.
- Add the shredded carrot and cabbage to the mixture and mix well making sure to coat everything.
- Refrigerate overnight.
- Mix well again before serving.
Nutrition Facts : Calories 771.2, Fat 53, SaturatedFat 7.8, Cholesterol 40.7, Sodium 2027, Carbohydrate 75.2, Fiber 10.6, Sugar 34.8, Protein 7
LOBSTER WITH ROASTED GARLIC-POTATO SALAD AND COLESLAW
Steps:
- Preheat oven to 350°F. Toss garlic with oil in small baking dish. Cover; bake until tender, about 1 hour. Cool. Remove garlic from skin and mash in bowl. Mix in mayonnaise, lemon juice, and cumin. Set aside.
- Steam potatoes until tender, about 13 minutes. Transfer to large bowl; cool. Add 1/2 cup onions, eggs, and 1/2 cup dressing; toss to coat. Season with salt and pepper.
- Toss all cabbage, carrots, remaining chopped onions and remaining dressing in large bowl. Season with salt and pepper. (Potato salad and coleslaw can be made 6 hours ahead; cover and refrigerate separately.)
- Drop lobsters headfirst into large pot of boiling water. Cover; cook until shells are bright red and centers are opaque, about 9 minutes. Using tongs, transfer lobsters, shell side down, to work surface. Place tip of large knife into center of each lobster and cut lengthwise in half from center to end of head (knife may not cut through shell); then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Serve lobster halves with potato salad and coleslaw.
GARLIC COLESLAW
Steps:
- Mix all dressing ingredients and let stand several hours or overnight (even better) to blend flavors. Mix dressing and cabbage together. Enjoy!
VINCENT'S FAMOUS GARLIC COLESLAW
Tired of all the super sweet coleslaw dressings out there? Look no further! Caution - must LOVE garlic! This is a copycat recipe for the famous garlic coleslaw served at Vincent's seafood restaurant, a Dallas legend since 1968. Growing up, we had an Easter tradition of dinner at Vincent's every year. The coleslaw was my dad's favorite and became mine too! We still go there for Easter but I love being able to recreate this unique recipe at home anytime. Goes great with barbecue ribs, burgers, seafood steam pot, or just as a cool crisp snack. The longer it cures, the better it gets!
Provided by crancherry
Categories Salad Coleslaw Recipes With Mayo
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Place shredded cabbage into a large bowl.
- 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.
- 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.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 8.2 g, Cholesterol 3.5 mg, Fat 16.5 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 433.6 mg, Sugar 3.9 g
GARLIC COLESLAW
This a my copycat version of Vincent's garlic slaw. They have closed their restaurants in Dallas, so I had to come up with this on my own. It is for serious garlic lovers and vampire hunters only.
Provided by thepetnanny
Categories Vegetable
Time 10m
Yield 2 1/2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large plastic bowl, sprinkle salt on top of sliced cabbage, cover cabbage in water, and let it sweat for an hour. Drain and rinse with fresh water. Dry with paper towels. Return cabbage to bowl and toss with the rest of the ingredients. Cover and refrigerate for 8 hours or more.
Nutrition Facts : Calories 538.6, Fat 50.9, SaturatedFat 6.8, Cholesterol 7.6, Sodium 1981.3, Carbohydrate 20.1, Fiber 3.8, Sugar 6.5, Protein 3
GARLIC COLESLAW
I received this recipe from a friend that assured me I would love it. She was RIGHT! If you don't care too much for the sweet slaws, you will probably like this. Enjoy!
Provided by Carla Skiles
Categories Other Salads
Number Of Ingredients 6
Steps:
- 1. Mix all ingredients except coleslaw together in a bowl until combined.
- 2. Add coleslaw and fold into the dressing ingredients.
- 3. Let slaw sit in the fridge for at least 2 hours or over night.
Tips:
- Use a sharp knife or mandoline to thinly slice the cabbage and carrots. This will help the coleslaw to be more crisp and flavorful.
- If you don't have a mandoline, you can use a food processor fitted with the slicing blade. Just be careful not to over-process the cabbage and carrots, or they will become mushy.
- Be sure to rinse the cabbage and carrots well before slicing them. This will help to remove any dirt or debris.
- Use a variety of cabbage and carrots for a more colorful and flavorful coleslaw. Red cabbage, green cabbage, and savoy cabbage are all good choices.
- Add other vegetables to your coleslaw, such as broccoli, cauliflower, or cucumber. This will add extra crunch and nutrients.
- For a creamy coleslaw, use mayonnaise or sour cream as the dressing. For a lighter coleslaw, use a vinaigrette or yogurt-based dressing.
- Season the coleslaw to taste with salt, pepper, and other spices. You can also add a bit of sugar or honey to balance out the acidity of the dressing.
- Let the coleslaw chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld and the coleslaw to become more crisp.
Conclusion:
Garlic coleslaw is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its crunchy cabbage, creamy dressing, and garlicky flavor, garlic coleslaw is sure to be a hit at your next party or potluck.
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