Tomato Coleslaw

Donna Brown


My mother would make this slaw in the summertime when the fresh tomatoes were in abundance. I call it "sloppy slaw" as it has a bit more juice than normal, but that's what I like. I don't like a dry coleslaw. Using the other fresh garden ingredients makes for a wonderful side dish.

★★★★★ 1 vote
No-Cook or Other


1 - 2
heads young, tender cabbage, chopped into small pieces with a knife
1 - 2
carrots, grated
1/2 red onion or 2 - 3 green onions with tops
med. - large ripened tomato, chopped
dressing for slaw:
1/2 cup mayo with olive oil
1/4 cup pickle juice (dill or sweet)
1 package sweetner or 1 tablespoon sugar
mccormick's salad supreme
pinch of red cayenne pepper
salt and pepper to taste

How to Make Tomato Coleslaw


  • 1Cut 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.
  • 2Clone 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.

Printable Recipe Card

About Tomato Coleslaw

Main Ingredient: Vegetable
Regional Style: American
Hashtag: #slaw