Serenbe Style and Soul

with Marie Nygren



August 2009



Harvey’s Garlic Coleslaw

Written by , Posted in inn at serenbe, marie nygren, Recipe Articles, Serenbe Farmhouse

My father only made two things in the kitchen his entire life.
One was popcorn and the other was his garlic coleslaw. To this day, people rave about his coleslaw and it is still one of my favorites.
Harvey’s Garlic Coleslaw
  • 1 head cabbage
  • 3-6 cloves of garlic
  • 1/2 cup of mayonnaise (either Duke’s or Hellman’s)
  • 1/2 cup of Heinz white vinegar
  • salt and fresh ground pepper to taste

Slice cabbage with mandolin set at 1/4. Chop the garlic and rub along bottom and sides of bowl. Add the cabbage and mix with your hands. Mix the mayonnaise and vinegar well.

Pour small amount at a time into the cabbage and work with your hands until slightly wet.
Add salt and fresh ground pepper to taste.
One tip I always give everyone is, please do not allow any substitutions in the brand of mayonnaise or vinegar you use. It really does make a difference. And always use fresh ground pepper.
And if you really love garlic, I have been known to add up to 10 cloves per recipe!
The response I received from the eggplant souffle recipe was overwhelming so thank you for that. Going forward I will try to add recipes on a weekly basis so check back often for those.

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