Garlic Coleslaw

Just made up a twist on the standard coleslaw for garlic lovers

Shredded cabbage
Grated carrot
Cloves of garlic to taste mashed with a bit of salt
Mayo
Milk
Ground celery seed
Ground black pepper(want this fairly fine)
Sugar(to taste, I use less with the garlic to keep it more savory)

Mix mayo and milk to desired thickness, add mashed garlic, celery seed, black pepper, and sugar and mix well. Fold into the cabbage and carrot and mix well. Add salt to taste at this point(remember, you had some salt with the garlic). This is a twist on my standard creamy slaw dressing, leave out the garlic and use a little more sugar for my basic slaw dressing.

I like more of a sweet and sour taste with vinegar with sweet and low. In my house, "That has too much garlic in it.", is akin to blasphemy. There is no such thing. Milk is sort of an alien thing with cole slaw. Ranch dressing, mayo, creamy Italian, etc. Not saying its wrong, as it is what you know and like. Just saying it's kinda strange to me. Our basic dressing was 1 tbsp onion powder, 1 tbsp garlic powder, 1/8 tsp black pepper, 1 tsp salt, 1/4 cup mayo, 2 tbsp apple cider vinegar, 1/4 cup water and 2 tbsp sugar (2 packets sweet n low). Put it in a pint bottle with lid and shake, taste, adjust whatever you think and add.

It is a tiny bit of milk to thin the mayo to a nice dressing consistency, something I learned form my mom, adds to the creamy mouth fell... Think I used maybe 4 tablespoons to a cup of mayo. Don't want thin because the cabbage will give off liquid too. Just enough to get stuff to blend well.

You had me at Garlic.

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Originally Posted by therealhitman

You had me at Garlic.

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Me too:drinks:

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Originally Posted by MaryB

Just made up a twist on the standard coleslaw for garlic lovers

Shredded cabbage
Grated carrot
Cloves of garlic to taste mashed with a bit of salt
Mayo
Milk
Ground celery seed
Ground black pepper(want this fairly fine)
Sugar(to taste, I use less with the garlic to keep it more savory)

Mix mayo and milk to desired thickness, add mashed garlic, celery seed, black pepper, and sugar and mix well. Fold into the cabbage and carrot and mix well. Add salt to taste at this point(remember, you had some salt with the garlic). This is a twist on my standard creamy slaw dressing, leave out the garlic and use a little more sugar for my basic slaw dressing.

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Now that sounds yummy I love garlic I eat the elephant garlic cloves just raw.

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As I was mashing the garlic in a bit of salt I was nibbling pieces of it... love garlic and I had to hold back on how much because I had company today. Normally I would use half a head or more...

When we have boiled crawfish, and the pot is pored out on the table, I will find all the cut in half heads of garlic and eat them. They are creamy and melt in your mouth.

Never tried garlic in coleslaw , I'll give it a try . Thanks !

This stuff is way better the second day BTW! Really lets the garlic infuse into the slaw. Good garlic hot bite today!

I love garlic. This sounds good Mary! Thx

Thank You Mary!

Gonna give this a try.

I also hunt down the garlic morsels in the crawfish boil!

Been doing garlic cole slaw for a long time; it was my mother's way. No mayo or milk here though. Our dressing is half cup apple cider vinegar, quarter cup olive oil, half teaspoon salt, sweeten with stevia; no sugar, no pink stuff. (For me a dip of stevia about half the size of the last joint on my little finger. If it's pure, a little goes a long way.) And half a shot glass of water to take the edge off the vinegar. I cut up Anaheim peppers and some red bell pepper in mine as well as a couple of slices of sweet onion, but to each his own. Mary is right: it gets better with age. Store in the fridge overnight and serve tomorrow ( or the next day).

Lost me at Stevia... to me it is bitter and not sweet...

Mary, that's almost my own recipe (actually I stole it from a friend's wife) that I use. I usually add in a teaspoon or tablespoon of lemon juice, depending on how much I'm making, but that's my recipe. And I've never heard anyone say they didn't like it. I usually grate my carrots in it, to make it more easily "chewable." Never tried the garlic, but I will the next time I make it. I really like the idea, and had thought about it, but just never pulled the trigger. Cole slaw is a standard here with fish, since I'm not supposed to eat grits any more (darn it! - love them grits!!!). Thanks. You've given me the courage to go ahead and pull the trigger on it.

There's a Thai salad of cabbage, cucumber, onion, carrot, green beans, and chilies dressed with vinegar, sesame oil, sugar, and garlic that I love; and this reads like this exotic's comfy country cousin.

I've got to try this. I think I'll take a batch to the cabin this weekend, especially since it's billed as even better on day two.

We add a bit of Buttermilk to our Coleslaw and now I can see that we'll have to try Garlic.

Mary, give the Cilantro a thought, it should be a good addition for all Boolit-Casters,I just made a batch with a sml. head Cabbage, a bunch of Cilantro, 2Carrots ,4 cloves Elephant-Garlic,1/2 R. onion, 4tbl. sp. Olive Oil, a bit of Onion-Vinegarette-salad dressing,& Balsamic Vinegar, I was surprised of the health benefit of Cilantro, Fivefang

I absolutely HATE cilantro. It tastes like soap LOL