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Creamy Coleslaw with Tomatoes

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.

Preparation KEynotes 


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.

Try and make sure when you shred the cabbage, you get out the big pieces.


You are welcome to use any tomato you see fit.

  • 1 Better Boy tomato
  • 3-4 Roma tomatoes
  • 7-8 Heirloom tomatoes
This is a Better Boy tomato! I hulled out the inside.

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.

Vinegar (optional)

What is your favorite vinegar? I have always used apple cider vinegar, but you are more than welcome to use white vinegar.

I add my vinegar to the cabbage and tomatoes first, then add all the other ingredients.


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!!


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

Prep Time 20 mins
Chill Time 30 mins
Course Side Dish


  • 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.
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Dinner Recipes Holiday and Party Ideas Recipes

Cucumber, Tomato, and Onion Salad

This cucumber, tomato, and onion salad is an excellent addition to any meal, especially on a hot summer’s day. The best part, it is inexpensive to make and sure to be a family favorite.


When making this refreshing side dish, all you need is cucumbers, tomatoes, and onions.


Choose your favorite cucumbers; make sure they are crisp. Nothing wrong with using cucumbers with soft spots, but remember, they will be chewy. Try and use fresh, crisp cucumbers.


What are your favorite tomatoes? Pick your favorite and slice them the way you would like. I usually choose any tomatoes on sale, but heirloom tomatoes are the tastiest.


Do you like onions? I always use sweet onions in this recipe. Sweet onions have this sweetness to them, which brings out the favors from the cucumbers and tomatoes. If you don’t have sweet onions, use yellow or red onions.

I must advise you if you do use red onions, only use half of the onion due to the spiciness of the flavor.


I used white distilled vinegar, that’s what I always have used. If you aren’t a fan of white vinegar use apple cider vinegar.


You don’t have to use sea salt, you can use kosher or iodized salt. Also, I don’t add a lot of salt to my mixture. Please feel free to add as much or little as you would like.


Make sure to use white sugar, no substitutes.


This is the most important step. If possible, let the cucumber, tomato, and onion salad refrigerate for at least 30 minutes. Something about the magic of those flavors marinating… all I can say is TRUST ME!

I hope this recipe is another success for you.


Posts that complement this recipe:


Cucumber, Tomato, and Onion Salad

Prep Time 10 mins
Chill Time 30 mins


  • 2 large cucumbers
  • 3 large tomatoes
  • 1 large sweet onion
  • 2 tbsp pepper
  • 2 tbsp sea salt
  • 3 tbsp white sugar
  • 1/4 cup white distilled vinegar


  • Cut your vegetables as you like and add everything to a big bowl. Make sure you stir everything and refrigerate until ready to eat.
  • Enjoy!!
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