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!
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
- 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”.
- Cut tomatoes in half lengthwise, or quarter them if large.. Place in separate container.
- Dice pickle into small pieces.
- 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!
- Stir in cabbage and chill for 4-24 hours.
- Gently stir in tomatoes right before serving. Add another dab of mayonnaise if too dry.