My version of the traditional string bean casserole is this green bean casserole. This has been a longtime favorite of my family, and now my daughter makes it for her own family.
| Prep Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 medium head green cabbage, finely shredded
- 3 tablespoons finely chopped garlic
- 1 ½ teaspoons kosher salt
- ⅓ cup grapeseed oil
- ⅓ cup mayonnaise
- ⅓ cup apple cider vinegar
- ¼ teaspoon ground paprika
- ¼ teaspoon ground white pepper
- ⅛ teaspoon white sugar
- ⅛ teaspoon celery seed
Instructions
- 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.
- Canola oil or peanut oil can be substituted for grapeseed oil.
- A sugar substitute like stevia works great.
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 434 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Really good! Lots of good flavor. A keeper for sure
You had me at garlic☺
I love this recipe. Years ago when I lived in Dallas I also ate at Vincent’s Seafood. I loved their scallops and the coleslaw. Normally, I don’t like coleslaw, but I love this recipe. Thanks for sharing it.
Just got done making it and enjoyed it with dinner. Delicious! Let’s see how it tastes after letting it rest a day or two. This one is a keeper. Different twist on usual coleslaw we eat and offers variety.
This is just excellent. I didn’t change a single ingredient or an amount of the suggested ingredients listed. Just make it enjoy it and you’ll make it again, guaranteed. It’s that good!
Ok, I made it again and kept closer to the recipe except I used hemp oil instead of grapeseed, and a bag of colored coleslaw and just slightly less spice and vinegar and it is loved! It really blends beautifully over night so do make enough for a couple of meals!
NO CHANGES-USED FRESH GARLIC FROM GARDEN. CABBAGE FROM FARMER’S MARKET. LET SET IN REF. FOR AT LEAST 24 HRS. GREAT STUFF!
This was fantastic! I’ve tried a few “garlic” coleslaw recipes trying to recreate the Chat and Chill’s in Exuma, Bahamas. This took me right back to that beautiful beach. Only change was black pepper vs white and added some diced Fresh tomatoes. Love, love, loved this ! Light, zesty, and crunchalicios!
I didn’t have an entire cabbage, so I just winged the amounts… Awesome!
Loved it… I Love Garlic !!!… Pretty potent 1st day… and YES.. the longer it sits… the better it gets… it transforms.. It’s also very good on hot dogs…. NOTE if you’re single… I made the full recipe, and while it is Awesome… eating it consistantly was too much.. but then 3 weeks later I found a remaining 1 cup Pyrex in the back of my fridge… and it was REALLY Good.. I’ll definitely be making it again, just a smaller batch..
Awesome. I was looking for something without sugar and I love garlic. this fit the bill and the sugar amount was minimal. Thanks so much
Best coleslaw eva!!! Nothing else is better than this.
this was very good. I did change it a bit by adding instead of pepper &celery seed, a seasoning mix that contained dried lemon, pepper and celery seed. I think the lemon gave a bit of a zing. very good
Not my cup of tea.
Who knew garlic could taste soooo good in coleslaw? The recipe author is correct, you really do need to love garlic to enjoy this recipe. Well, we do, and we LOVED this coleslaw dressing. Never been to Vincent’s Seafood Restaurant, but we go to Dallas every Christmas, so we just may have to check it out. crancherry, thanks for sharing your copycat recipe.