Best 6 Garlic Coleslaw Recipes
Garlic coleslaw is a delightful side dish that adds a tangy and refreshing crunch to any meal. With its vibrant colors and flavorful ingredients, this classic coleslaw is the perfect complement to grilled meats, fish, and sandwiches. Made with shredded cabbage, carrots, and other vegetables, this dish is tossed in a creamy and tangy dressing that features the bold and aromatic flavor of garlic. Whether you prefer a traditional or a modern twist, there are many variations of garlic coleslaw to satisfy your taste buds. So, let's explore the world of garlic coleslaw and discover the best recipe that suits your culinary preferences.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- Choose the right cabbage. The best cabbage for coleslaw is green cabbage, which is firm and has a slightly sweet flavor. Red cabbage can also be used, but it will give the coleslaw a more tart flavor.
- Shred the cabbage thinly. This will help the coleslaw absorb the dressing better and make it easier to eat.
- Use a variety of vegetables. In addition to cabbage, you can also add other vegetables to your coleslaw, such as carrots, celery, onion, and bell pepper. This will add color, flavor, and texture to the dish.
- Make your own dressing. The best dressing for coleslaw is a simple vinaigrette made with olive oil, vinegar, sugar, and salt. You can also add other ingredients to the dressing, such as mayonnaise, mustard, or herbs.
- Let the coleslaw chill. After you make the coleslaw, let it chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld and the dressing to thicken.
Conclusion:
Garlic coleslaw is a refreshing and delicious side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. So next time you are looking for a healthy and tasty side dish, give garlic coleslaw a try.
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