Tomato Coleslaw Recipes

TOMATO COLESLAW

Steps:

• 1. Cut cabbage into 4 wedges. Clean and wash cabbage, removing the outside leaves and cutting out the core. Chop cabbage with knife into small pieces. Grate onion and carrots on medium size of box grater. Mix these ingredients in a large mixing bowl. Peel tomato and remove seeds and squeeze tomato to remove as much of the juice as you can. Chop tomato and add to cabbage mixture. Mix all dressing ingredients and pour over cabbage mixture, mixing well. Top with Salad Supreme. Place in container with a lid and chill in refrigerator for several hours. When ready to serve, you may want to pour off excess liquid, if any. NOTE: Salt will bring out the liquid from the vegetables and the slaw will pack down about 1/2.
• 2. Clone of McCormick's Salad Supreme Seasoning from Everyday Cheapskate: 1 1/2 tsps. sesame seeds 1 tsp paprika 3/4 tsp. sea salt 1/2 tsp.celery seeds 1/2 tsp. poppy seeds 1/4 tsp garlic powder 1/4 coarse ground black pepper 1 pinch cayenne pepper 2 tablespoons grate Romano cheese Mix all together and keep in a shaker. Great in pasta salad, tossed salads or on burgers before cooking.

VINAGRETE (BRAZILIAN TOMATO SLAW)

Steps:

• Mix tomatoes, cucumber, red bell pepper, onion, parsley, lime juice, olive oil, green onions, cilantro, vinegar, salt, and pepper in a large bowl. Let stand at room temperature until flavors combine, about 3 hours.

APPALACHIAN SLAW

Steps:

• In a large bowl, stir together the cabbage, tomato, cucumber, onion, sugar, salt, pepper and mayonnaise. Add additional mayonnaise to suit your taste.

SHRIMP & TOMATO COLESLAW

Steps:

• In a large bowl, whisk mayonnaise, vinegar, onion, celery seed, salt and pepper until smooth.
• Add the cabbage, tomatoes and shrimp.
• Toss well until combined.
• Cover and refrigeratoe until well chilled (at least 2 and up to 24 hours).
• Serve chilled.