WEEKDAYS 1e|12c|p

Red, White & Green Slaw

Lisa Fontanesi
1 to 30 min

This delicious dish is amazing if you let it sit 2-4 hours before serving to let the flavors meld.

  • Ingredients
  • step-by-step directions
Red, White & Green Slaw
  • 1 head Green Cabbage
  • 6 large ripe Tomatoes
  • 1 yellow Onion (diced)
  • 2 Scallions (diced)
  • 4 tablespoons Apple Cider Vinegar
  • 4 1/2 tablespoons Barbecue Sauce
  • 2 1/2 tablespoons Mayo
  • 3 tablespoons Light Mayo
  • 1/2 teaspoon Salt (to taste)
  • 1 teaspoon Sugar
  • Black Pepper (to taste)
  • Wash Cabbage and remove bruised outer leaves from Cabbage and core. Cut Cabbage into thin slices. Wash and dry Tomatoes dice into small pieces or cut cherry tomatoes into half’s. In a large mixing bowl add the diced Onion, Tomatoes and Cabbage along with the remaining ingredients and give it a good toss with you clean hands. If making this recipe in advance make dressing separately in glass jar (it will keep for up to a week. Dress salad about 2-4 hours before serving to really let the flavors meld).
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