Today, I am sharing my version of this simple Tangy Garlic Coleslaw because I made it to serve with the ribs we served this weekend for a small gathering.
It is finally time here for outdoor entertaining! Most often, we entertain at least once a week in the spring and summer. This also means we are doing a lot of grilling!
Coleslaw is a staple for most barbeques but I have never really been that fond of coleslaw until I had my mom’s version of the famous garlic coleslaw from Vincent’s in Dallas. When the restaurant closed, the chef shared the recipe with my mother. He only gave her the ingredients, so we had to figure out quantities on our own. We have been tweaking it for years.
Tangy Garlic Coleslaw
This is a super easy recipe to make. The garlic and vinegar really give it a perfect punch and a great alternative to the typically heavy dressing on traditional coleslaw recipes. For me, the key is mixing all of the dressing ingredients separately before adding to the slaw mixture.
The topper for the Tangy Garlic Coleslaw is the paprika!
Tangy Garlic Coleslaw
This is my take on the famous Garlic Slaw that was a favorite at Vincent's in Dallas. When it closed, the well-renowned chef gave my mother the ingredients and we have put our own spin on it. Super easy to make and best made a day ahead for the flavors to meld!
- 3 bags Pre-cut slaw mix (with carrots) I used 9 oz bags
- 1/2 cup Mayonaise
- 1/2 cup Sour Cream
- 1/4 cup Dried Parsley Flakes
- 1 tbsp Holliday's House Seasoning linked above
- 1 tbsp Granulated Garlic
- 1/4 cup White Wine Vinegar
- 3 dashes Smoked Paprika for garnish
Place all of the pre-cut slaw mix in a large bowl and set aside.
In another mixing bowl, combine mayonaise, sour cream, my house seasoning (himalayan pink salt, pepper and granulated garlic), the additional granulated garlic, parsley, and the vinager until well combined.
Pour the mixture over the slaw and mix well.
Taste to see if added salt, pepper or vinegar is needed.
Refrigerate for several hours for the flavors to meld.
Top with a sprinkling of the paprika prior to serving.
NOTE: This is a great "make ahead" recipe for large groups as it is best made one day in advance. If you make it a day ahead, you might want to refresh it with a bit more vinegar.
If you have plans to feed a large group, this is a perfect option. I recently made a large batch for 40 people and it worked out so well because it stays servable for a long time. I also made it for my son’s Black and White Outdoor Graduation Party and it was a big hit!
Thanks for stopping by to hear about how our Tangy Garlic Coleslaw came to be. Folks in Dallas would visit Vincent’s just for the slaw so we had to figure out how to duplicate it! Enjoy!!