Tomato Hot Slaw Thursday, June 5, 2008


Susan Nakamoto Knoxville

1 head of cabbage, grated coarsely
1 large onion, grated or chopped fine
1 can petite dice tomatoes with juice
1/2 cup ketchup
1/4 cup vinegar (approx)
2 TBSP sugar
hot sauce to taste (Susan says use from a few drops to a TBSP)


Mix all ingredients and place in a covered dish and refrigerate overnight before serving. Susan gives us several notes. She says this is served all over North Alabama on slaw dogs. I personally think it would be great on pulled pork barbeque. She also says she does not add salt until she is ready to serve because it pulls too much water out of the cabbage. Further, when you are ready to serve, dip our what you are going to serve and squeeze out the liquid. Finally, she says that you can use salsa instead of the tomatoes and seasonings but she likes salsa this is cut fairly fine. And the slaw is more than fairly fine in my opinion.

275 E. Arlington Blvd. Greenville, NC 27858 252-439-7777
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