Vincent’s Cole Slaw
Vincent’s is a seafood place that was on Inwood in Dallas when I was growing up, around the corner from the Miracle Mile. I visited their new location in Plano, TX and confirmed Vincent’s cole slaw is as good as it used to be. Goes great with grilled or broiled seafood.
Ingredients:
1 medium head green cabbage, shredded*
1/4 c vegetable oil
1/4 c mayonnaise
1/4 c cider vinegar
3 T garlic**, very finely chopped and then smashed
1 1/2 t Kosher salt
Method: To smash garlic, chop it very fine on a cutting board then dump the salt on top. Use the flat side of a chef’s knife to rub the salt and garlic together so it becomes atomized. Transfer garlic and salt to a jar then add oil, mayo and vinegar; shake to mix. Pour over cabbage, stir to mix and allow to cure at least 2 hours. Mix again before serving.
Note: There are some truly strange recipes for Vincent’s slaw circulating on the internet, including one claiming to be “official” which would be inedible if you followed the measurements accurately. Most of them recommend soaking the cabbage in ice water overnight and this is not a bad thing to do; I tested with and without soaking and by the time the slaw is ready to serve, the difference in crispiness between soaked and non-soaked cabbage is negligible to nonexistent.
*I used to shred the cabbage by hand but now use the coarse side of a box grater. I’ve seen a giant version of this grater in restaurant supply stores, making me thing that is likely what they used at Vincent’s.
**Yep, that’s a lot of garlic!
***UPDATE January 2022: at the suggestion of Michael Vincent, grandson of the original owner, we made this recipe substituting red wine vinegar for the cider vinegar and olive oil for neutral vegetable oil. It came out great! Soon after mixing it had a pleasing fruity note, but eventually it tasted very close to the original recipe. The salt and garlic overpower other flavors, in a good way.
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I am a fan of Vincent’s too. I am wondering what kind of vegetable oil to use. My preference would be olive oil, but I want to make it right.
I have never smashed garlic. I am going to give it a try. Would crushed garlic in a jar work? Then, add the salt to it.
Thanks
These are two great questions, Cathy. Regarding the oil, I wouldn’t use olive. I would use a neutral flavored vegetable oil–peanut or corn. Generic Wesson oil has a fishy taste to me so I would not use that. Olive oil is great but if you use it for this it will give you a different taste than the classic Vincent’s.
Regarding smashing the garlic, you could probably use the crushed garlic with separate salt but I’d encourage you to try the technique the way I describe it. It’s just a great way to get an intense garlic taste in all kinds of recipes so it’s a good trick to know.
Thank you for your comments. Your cole slaw recipe tastes just like Vincent’s. With a little practice, smashed garlic gives it “a lot of garlic” flavor.
Thanks… glad you tried it and guessing you did not use the olive oil?
Your right. I used peanut oil and I am making your cole slaw recipe again today for a summer cookout. Everyone should try it!
Peanut oil is great stuff. It’s not as universally available as corn oil but worth looking for.
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I can’t believe I found this recipe! My husband and I used to go to Vincent’s back in the early 1970’s when we lived in Dallas. I had found a recipe for their coleslaw back then but lost it. I’ve had many people who I served it to in my home ask me for it. I tried to remember how to make it but I could never get it right. Now I will! I have been to many restaurants in many places over the years and Vincent’s is still my favorite and this recipe is my favorite for coleslaw! Thank you!
You’re very welcome, Lynda. This is definitely what you’re looking for.
I am 66 years old and haven’t had this cole slaw since I was about 10. I always wanted everybody’s slaw when we went to vincents. My mother would tell me that I cook with a flair – spelled GARLIC.
Hah! The more garlic the better, Lynn!
Vincent’s is closing their last of four restaurants in Plano, TX this Saturday, August 1st I was their earlier tonight, to have their coleslaw one last time. I have been going to Vincent’s on a very frequent basis for more than 40 years and I am very disappointed seeing the last remaining restaurant close down. I can say that tonight the coleslaw just wasn’t the normal Vincent quality as it lacked the strong garlic flavor for what it was known. After more than 117 years, R.I.P. – Vincent’s Seafood.
Thank you for sharing this unfortunate news, Hal. I last had a purchased container of Vincent’s cole slaw from the Plano location about 5 years ago, when I was in Dallas and wanted to do a reality check against this recipe. I’d actually planned to eat there but the menu did not appeal… the grilled Greek specialties had been replaced by safe, generic middle American seafood choices. RIP Vincent’s. At least the recipe lives on.
As I mentioned, I have been a 40 year customer of Vincent’s and have entertained clients and friends for lunch and dinner for years. It has been our go to restaurant for years. I have tried for years, to learn from them exactly how they prepared their specialty dish, the Snapper a la Vincent’s entrée. I am close, but have never quiet duplicated it or the coleslaw to theirs.
Here is the first part of the article released this week. You can Google it for more information.
PLANO (CB
S 11 NEWS) – After more than a century of memories made over delicious meals, a long-time North Texas restaurant is shuttering its doors.
The last location of Vincent’s Seafood will close after dinner service on Saturday night.
Is this a sign or what? I came to THIS recipe page today because I was looking in Google Maps at some of the places I used to live in my childhood days, and one of those places was …. Plano, Texas. I was saddened to see how much has changed since the 80’s, and it reminded me of how much I too loved Vincent’s Seafood and their amazing Garlic Coleslaw. I always used to ask for extra, and I’d get it. I remember there used to be one over in Arlington too which to was thrilling, because I graduated high school from Plano, and went to Arlington to go to college – at UTA – and that Vincent’s was just as good. Right next to Six Flags as I recall, but alas, they are all gone now, those restaurants of yore.
Anyway, after seeing your comment, I am convinced I have found the right recipe.
Yes, Joel, you’ve found the right recipe. Enjoy!
Does anyone know how to make the garlic cheese toast from Vincents?
I don’t remember a garlic cheese toast but then it’s been quite a few years… can you describe linda? And if you get any response other than on this post, can you please share?
Linda, I have never been to a Vincent’s (I just stumbled across this page looking for a garlicky slaw), but this is our favorite cheese toast:
http://www.food.com/recipe/northwoods-inn-cheese-bread-spread-296976
That looks pretty solid to me… thanks Sarah!
I had a “hankering” for something different on New Year’s Day and stumbled across this recipe. Thanks for posting it. I miss Vincent’s and the civilized days it hardens back to. It is a different world today than it was back then. I was a mere lass getting started in business when Vincent’s was in it’s hay day. Hope I got the spelling right. 🙂 Forgive me if not. Happy New Year everyone.
Thanks and welcome Rita. Happy New Year to you too. And here’s hoping for more civility all around.
I don’t think Vincent’s was ever across from Dr. P…that would be Campisi’s, another iconic restaurant…aka Egyptian Lounge. Thanks for this recipe…I could lick the bowl!
You are so right, Diane! The original Vincent’s was on Inwood near Lover’s Lane. Will go and fix right now. Thanks and glad you enjoy the recipe.
We make Vincent’s coleslaw on a regular basis. My Grand Father started Vincent’s around 1900. I used to spend time there as a kid. My Grand Father died in 1936. My Uncle Malcolm ran the Restaurant until 1959 when he died from cancer. My Father did not want to take over operations. I wanted to but I was 16 and in High School and my parents said no. I had always thought one day I would go work with my Uncle. That never happened due to my Uncles illness and death they were behind in rent and they owed the fish market. Now enter the Greeks they went to the landlord paid the back rent paid the fish market and took over the restaurant. They paid nothing to the family for the use of the name basically taking over the business. It was closed in 2015 the Greek said he closed it because he could not control the quality if he sold it. I respected that but still to this day I was robbed of my opportunity to work with Uncle Malcolm and one day continue the tradition of being Family run. That being said it is true everyone love’s the Coleslaw people would stop in and buy a quart of coleslaw to take home. I have made it for people that said they did not like coleslaw that are now big fan’s. I do use red wine vinegar and olive oil. It is my choice and have used apple cider as well both work well.
What a great story. Thank you for sharing! Have you considered opening your own restaurant called Vincent’s?
I would love to see Vincent’s reopen!!! Michael, please consider it!! There is just no place like Vincent’s. My parents used to go every Saturday night. They loved the Red Snapper a la Vincent, the coleslaw, the toasties, and the CRAB CLAWS of course!!!!! Best seafood place ever. Please bring it back. I will be one of your first customers!
Thank you Katrina! I live in NY these days but would come back to Dallas to eat some of that cole slaw prepared by Michael Vincent as well as the other dishes you remember.
@Michael Vincent: Open a new Vincent’s! Please! My family would eat there for every major event / occasion / holiday / celebration / evening out when I was a little girl (40+ years go). I did not care for fish back then, but would INHALE the cole slaw, crunchy cheese toasts, and could occasionally be talked into a Chicken Kiev. My grandmother (now 94) talks about Vincent’s every single time we have fish for dinner. Dallasites have such a soft spot in our hearts for that restaurant! I’m heading to the store to buy cabbage now…
Thanks for sharing your story, and thank you @Burnt My Fingers for sharing this recipe. I’ve tried a few others online who claim authenticity, but none have measured up.
I remember going to Vincents often when I was a kid. Mr. Taticus (sry if misspelled) and my dad knew each other and Mr. Taticus was always the perfect host when my family came in (which was very often). I loved the slaw, the stuffed grape leaves and the fried shrimp (awesome tarter sauce). Gosh, seems like there was a downtown location…. anyone remember that?
Michael Vincent are you there? Can you answer Jerry’s question about a Vincent’s downtown?
I am not Michael of course but my deceased husband introduced me to Vincent’s – it was our favorite until it closed. He used to tell me he and his dad used to eat there when it was downtown so I can say there was one there. They would give out the coke slaw recipe if asked. One of the long time waitresses told us that most people told her they would follow the recipe exactly and it was never as good as the restaurant. I always wondered if it tasted better (more garlicky) the next day than on the first day and maybe that was the difference. Miss Vincent’s so much!
Glad for the confirmation there was a downtown location, Debby, thank you! My experiences were at the Inwood location and then one visit to the Plano location just before it closed.
As to the restaurant giving out the recipe, I think it’s quite common for restaurants to share a recipe that is just a little bit “off” to keep people coming back to the restaurant. As you can see from other comments, people think this tastes like the Vincent’s slaw they remember and it tastes like it to me. The slaw will keep for a day or so but doesn’t become more garlicky the next day. Which is fine because there’s plenty of garlic to begin with.
BMF, What are your thoughts about Michael Vincent saying he uses red wine vinegar and olive oil? Have you tried that variation of the recipe yet, and … if so … which version did you prefer? Thank you! Warren. PS: I wonder how many quarts of this slaw I bought over the years?! I’m surprised nobody has mentioned the Vincent’s that used to be over by Bachman Lake … across from the old ‘European Crossroads’!
Warren, have not tried Michael Vincent’s version and I guess I should, but it would be a different product and certainly a different taste with the substitution of two key ingredients. But he’s certainly entitled to his opinion. And no, I did not realize there was a Vincent’s by Bachman Lake. They expanded too quickly evidently which led to their demise.
If you happen to see this – my favorite dish was the shrimp Ala’ Vincent! Any ide of the recipe??
No idea… can you describe the preparation and ingredients? A Google search yields nothing.
I want this on my shelves in a stable form. Cabbage cans very well and stays crisp. However, some ingredients do not can so well. I can make a Starter Slaw, so I just have to add those ingredients when I open. No cabbage to grate when I want to have it for dinner.
2 heads of green cabbage, chopped fairly small (shredded will not stay as crisp)
1/2 cup coder vinegar
6 cloves garlic, smashed
1 tablespoon kosher or canning salt
Mix all ingredients in a large bowl. The vinegar will not cover the cabbage and that is ok. Add 1/4 tsp. Pickle Crisp to each pint jar. Stuff the cabbage into pint jars, packing as tightly as possible. When you think it is tight, pack some more. Make sure the vinegar is divided evenly between the jars. Clean rims of jars and add warmed lids and rings. Process in water bath or steam bath (much faster) for 15 minutes.
When you open, add oil, mayonnaise and I add another teaspoon of vinegar. Stir well and enjoy.
Interesting. I was not familiar with Pickle Crisp and find it is calcium chloride. Please report back oh your results and tell us how it compares to the original recipe.
We have a local vendor (Puckers Gourmet Pickles) selling a variety of products many of which are slaw-like but they are refrigerated, not shelf stable.