If you’re from Kansas, you may already know about the legendary garlic slaw from Doc’s Steakhouse in Wichita. This creamy, garlicky coleslaw was a staple at the restaurant, and now, you can recreate it at home! It’s the perfect side dish for barbecue, fried chicken, or just about any comfort meal. The key to its signature flavor? A generous dose of garlic and plenty of time to chill before serving!
Ingredients:
1 head iceberg lettuce
1/2 head of cabbage
1 medium carrot, peeled
1 pint (2 cups) Hellman’s real mayonnaise
1/2 tsp garlic salt
1/2 tsp garlic powder
Instructions:
Roughly chop the lettuce, cabbage, and carrot.
Working in batches, place them in a food processor fitted with a blade attachment. Pulse each batch until the pieces are finely shredded but not pureed.
Transfer the finely shredded vegetables into a large mixing bowl.
Stir in the mayonnaise, garlic salt, and garlic powder until well combined.
Cover and refrigerate for at least 12 hours before serving. This allows the flavors to meld and develop that irresistible garlicky goodness!
Tips for the Best Garlic Slaw:
Chill Time is Key: The longer it sits, the better it tastes. Letting it rest overnight enhances the garlic flavor and gives it that authentic Doc’s Steakhouse taste.
Use a Food Processor: While you can chop everything by hand, using a food processor ensures a finely shredded texture that’s closer to the original.
Adjust the Garlic: If you love bold garlic flavors, feel free to add an extra pinch of garlic powder!
This Garlic Slaw is the perfect balance of creamy, crunchy, and garlicky—a true Kansas classic! Serve it alongside your favorite main dishes, or enjoy it on its own. Let us know if you try it out!
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