Here's Vincent's Seafood Restaurant's (from Dallas) famous cole slaw recipe. This is the best I've ever had and it was my Dad's favorite. Very garlicky, tangy and crunchy goodness! You could even add a little horseradish to further enhance the flavor. I add extra shredded carrots and usually halve the recipe. It's the perfect accompaniment for fish tacos or Memphis-style, pulled pork sandwiches. I have very fond memories of my Dad and I having our father-daughter "date night" at Vincent's. <3
1 gallon shredded cabbage, crisped (about two 1-lb bags)
1 quart water
2 c apple cider vinegar (or white wine vinegar)
2 tbsp salt
2 c mayonnaise
3 c vegetable oil
1 - 1/2 c freshly ground garlic, or to taste
Crisp the shredded cabbage by refrigerating it in the water overnight. The next day, drain well and dry.
Mix all the ingredients and let sit, refrigerated to blend the flavors for an hour.
Number Of Servings: 16