What a versatile side dish! This dish goes well with fish, pork, steaks, burgers and dogs!
If you have time for it to meld flavors in the refrigerator for 2-3 hours, it is all the better! It is also good made a day ahead of time. Goes great with anything you throw on the grill like Smoked Sausage with Honey Mustard Glaze or a juicy burger. Try my How to Make a Juicy Burger recipe!




Pickly Tomato Cole Slaw

Prep Time: 15 minutes

Servings: 10 servings

Pickly Tomato Cole Slaw

Plain old coleslaw has been reconstructed! With a little of this and a little of that, we have an entirely new cole slaw with a twist, to stand up to those flavorful meats you will be throwing on the grill! Also great with fried fish or a corned beef sandwich!


  • 1/2 head of a green cabbage, shredded or sliced very thinly, about 4 cups
  • 10 cherry, grape or roma tomatoes, cut up in bite size pieces
  • 1 large dill pickle, chopped, (about ⅓ cup)
  • ¼ tsp celery seed
  • ½ cup mayo
  • 3/4 tsp dry mustard or Dijon mustard
  • ¼ tsp salt
  • ⅛ tsp black pepper, or to taste
  • 1 tsp sugar, honey or blue agave syrup
  • 1 T apple cider vinegar, red wine vinegar or white vinegar, whatever you have on hand!
  • 1 T milk


  1. Shred or finely slice cabbage. How you prepare the cabbage is up to you. I like to slice mine very thin with a chef’s knife. It can be shredded in a food processor or by hand on a grater. I remove the thick, tough, white cabbage “veins”.
  2. Cut tomatoes in half lengthwise, or quarter them if large.. Place in separate container.
  3. Dice pickle into small pieces.
  4. Whisk mayo, vinegar, dry mustard, celery seed, salt, pepper, sugar, and milk until combined, in a large bowl. Stir in chopped pickle. Don’t put tomatoes in yet!
  5. Stir in cabbage and chill for 4-24 hours.
  6. Gently stir in tomatoes right before serving. Add another dab of mayonnaise if too dry.