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.
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: