Vincent's Seafood Restaurant's Cole Slaw Recipe
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 or ice
2 c red wine vinegar (or apple cider vinegar)
2 tbsp salt
2 c mayonnaise
3 c olive oil
1 c freshly ground garlic, or to taste
Crisp the shredded cabbage by refrigerating it in the water or ice overnight. The next day, drain well and dry. Honestly, I usually skip this step as I don't find it necessary.
Mix all the ingredients and let sit, refrigerated to blend the flavors for only 30 minutes.
Number Of Servings: 16
Does anyone have Vincent's stuffed flounder recipe?
ReplyDeleteI wish I had the recipe for Stuffed Flounder. I think I can come close. I assume you could cut the slit and pocket in the filet. Use the same mix one would use for stuffed Crab. Stuff the pocket you cut full place in Broiler to cook. Brush with butter or olive oil before cooking. I have only the Vincent's Seafood Gumbo recipe and Shrimp Gumbo. The only ones I had Mother write down for me. I hope your Flounder turns out Fantastic. MV
DeleteMy family went to Vincent's for years and years.
DeleteWe went to the one at Miway and LBJ. We or probably started going there when I was 8 or 9.
Manuel was the coolest bartender ever and Chris was my favorite waitress.
I have so many memories of Vincent's.
I also had Dad and Daughter date there.
Reading your comment about that put t he biggest smile on my face.
I am actually looking up this recipe because I am making a special Valentine's dinner for my Mom tomorrow night and want to make all her faves! Next I'm going to search for the recipe for their Pan Fried Snapper.
Thank you for sharing your memories.
It was a very beautiful place for me too.
I worked there with Manuel and Chris... remember Torchy?
DeleteLoved Vincent's use to go all the time my favorite can you tell me how to make the little cheese toasts that was served with the coleslaw
DeleteWell you are close,but I never tried the quart of water. I was never told about that one. At the Restaurant they would schred the cabbage and place in a large stainless bowl. Cover with a towel and add crushed ice or ice cubes and place in refrigerator to get it ice cold and crispy. Also I would use Olive Oil instead of Veg oil and step up the garlic a bit to 3 or 4 cloves. Oh! and Red Wine Vineger. When you mix all together serve within a half hour. Letting it sit for one hour will wilt the cabbage due to the vineger. My Grandfather started Vincent's Seafood around 1900. Oh! i would also leave out the carrots to make it like Vincent's Try it on a Turkey Sandwich after Thanksgiving. Also mix in Gulf Shrimp for a meal. I hope I have made this better for you. Michael Vincent
ReplyDeleteDo you pour out melted ice!? Thank you. Jerri
DeleteYes, the ice is to chill the cabbage, so don't put in the mix. My dad got the recipe from WBAP after Vincents had closed. We use Apple cider vinegar and 1/8c of chopped garlic, adding carrots would be wrong and still call it Vincients'. I don't guess anyone has the recipe for Lobster Thermador?
DeleteWe miss Vincent's so much!!
DeleteI’m trying to find the recipe for red snapper ala Vincent for my mother in laws birthday. You are my only hope to finding this one true gift I could give her. Would you happen to know this recipe?
DeleteI miss Vincent's too !! I have found no other restaurant make this slaw. I am grateful the recipe got posted ! I remember going in there to eat dinner and seeing quarts of this slaw packed "to go" ! The slaw was part of the reason we came here to eat, but the meals were fabulous too. I miss Vincent's !
DeleteI make Vincent's coleslaw for my family and they cannot get enough! I use at least 10 garlic cloves and cover all the ingredients with ice cubes. When they melt and everything blends together, YUMMY....I would not use EVOO, Olive oil, use canola or other oil that has little taste. I sprinkle Mrs. Dash on mine. Can't beat Vincents. I used to go to the one on LBJ and Midway and almost cried when they closed it, so I looked up the recipe and started making my own. P.S. Use the crouton type melba toast (like Vincent's used) to absorb your liquid and eat as much as you can hold and save the rest for leftovers.
ReplyDelete35 years ago this month we went to Vincent's for a meal on our Honeymoon. I believe it was near Harry Hines. When we are in the Dallas area we go to the one in Plano. The coleslaw is the best and I always have Snapper a la Vincent.
ReplyDeleteNorthwest Highway and Webb
DeleteChapel
The recipe above calls for 1 and 1/2 CUPS of ground garlic yet one says use about 10 cloves....which is correct? 10 cloves doesn't seem like enough garlic but 1 1/2 cups seems extreme.
ReplyDeleteThe most imperative advantages are fish is contains basic oils. Fish oil is exceptionally solid since it contains the omega 3 polyunsaturated unsaturated fats which have awesome healthful advantages for our body.Fish and Seafood
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