My mother would often make this coleslaw recipe during the summer and for the holidays. It is something about the way the tomatoes compliment the cabbage that made me become a fan of coleslaw.
This coleslaw recipe is not dry but very moist due to the tomatoes and creamy because of the mayo. You are more than welcome to adjust the ingredients as need be.
Choose any size or color cabbage you like. Some people like green and some people fancy red cabbage! Just remember raw red cabbage has a peppery taste, and raw green cabbage is sweeter.
You are welcome to use any tomato you see fit.
- 1 Better Boy tomato
- 3-4 Roma tomatoes
- 7-8 Heirloom tomatoes
When cutting the tomatoes, cut them in half and take out the inside. You don’t have to, but depending on your tomato, it will be extremely juicy.
What is your favorite vinegar? I have always used apple cider vinegar, but you are more than welcome to use white vinegar.
I mostly use Duke’s Mayo, but I have used Miracle Whip. If you use Miracle Whip, do not add sugar, it will make it too sweet.
Only use white sugar, no substitutions!!
LET IT CHILL
Make sure you let it chill for at least 30 minutes. This is a recipe the longer you let it chill, the better it will taste.
Posts that complement this recipe:
Creamy Coleslaw with Tomatoes
- 1 large cabbage (any size)
- 1 big tomato
- 1/2 cup relish
- 1/2 cup mayo
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp white sugar
- 2 tbsp apple cider vinegar
- Take your cabbage and cut it into four squares. Remove outside leaves and rinse off. Use a grater using the medium size part and grate all your cabbage up in a large size bowl.
- Get your tomato(es) and dice them to the size you want. Add your diced tomatoes to the bowl.
- Next, add your seasonings to the bowl, and mayo, relish, and apple cider vinegar. Stir it well. Refrigerate for at least 30 minutes.