Tomato Slaw Recipes

SUMMERTIME SLAW

Steps:

• In a large saucepan, combine the sugar, vinegar, oil, water, salt, pepper and, if desired, pepper flakes. Cook and stir over medium heat until mixture comes to a boil. Cook 2 minutes longer or until sugar is dissolved. Cool to room temperature, stirring several times., In a large salad bowl, combine the coleslaw mix, tomatoes, onion, peppers and pickle relish. Add the dressing and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

SUMMER SLAW RECIPE

Steps:

• In a large bowl, combine the diced tomatoes, cucumbers, cabbage, and scallions. Set aside.
• To make the dressing whisk together all the dressing ingredients until smooth.
• Pour dressing over the slaw and toss everything together. Keep refrigerated and stir before serving.

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.

TOMATO SLAW

Steps:

• Mix all ingredients stir and serve

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.

CABBAGE-TOMATO SLAW

Steps:

• 1. Combine all ingredients in a large salad bowl.
• 2. Toss to mix
• 3. Cover and Refrigerate until serving time.
• 4. Toss again before serving.

BACON TOMATO SLAW

Steps:

• 1. Pan fry your bacon and set aside to cool.
• 2. Open your bag of slaw mix and place in a large mixing bowl.
• 3. Mix remaining ingredients together and pour over slaw mix.
• 4. Crumble the bacon and add to slaw mix.
• 5. Mix well and serve as a side salad, hamburger condiment, roll up in a flour tortilla, or fill a pocket flat bread and eat as a sandwich.

GRILLED VEGETARIAN PAELLA WITH BASIL-TOMATO SLAW

Steps:

• In a hot oven-proof skillet coated with olive oil, saute rice, shallots, garlic and ginger for 4 to 6 minutes. Season. Add turmeric and stir for 2 minutes. Add stock and vegetables and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning.;
• In a bowl, combine everything and season. Check for flavor and set aside at room temperature.
• PLATING: Serve the paella in the skillet drizzled with the slaw on top.

CUMIN-SPICED HALLOUMI WITH CORN & TOMATO SLAW

Steps:

• Mix the lime zest and juice with the oil, thyme, turmeric, cumin, coriander and garlic together in a bowl. Add the halloumi and carefully turn it until coated - take care as it breaks easily.
• To make the slaw, mix the lime juice and zest, yogurt, coriander and chilli together, then stir in the corn, red pepper, beans, tomatoes, onion and cabbage.
• Heat a large non-stick frying pan or griddle pan and fry the cheese in batches for 1 min each side. Serve the slaw on plates with the halloumi slices on top. If you're cooking for two people, serve half of the halloumi and slaw and chill the rest for lunch another day.