An unbelievably easy and delicious dish for barbecue parties, potlucks and picnics. This coleslaw was adapted from a time-honoured recipe from Joe's Stone Crab Restaurant in Florida. Watch Lynda demonstrate her version of the recipe on our Online TV show.
1 or 2 heads of green cabbage (about 32 oz.) or 10 cups shredded
4 large ripe tomatoes sliced crosswise into 1/4" rounds
8 tbsp mayonnaise, to serve
4 tbsp sweet pickle relish, to serve
2/3 cup cider vinegar
6 tbsp sugar (or use a sugar substitute)
2 tsp kosher salt
1 tsp freshly ground black pepper
Step 1: Make dressing: combine the vinegar, sugar, salt and 1/2 tsp pepper (use the other 1/2 before serving) in a large, nonreactive mixing bowl and vigorously whisk until the sugar and salt dissolve. Adjust sugar and salt to taste.
Step 2: Remove cabbage core, then cut cabbage into wedges and finely shred using a mandoline or food processor set with a fine shredding blade. Two heads of cabbage may be needed, depending on their size, to yield 10 cups of finely shredded slaw. Toss the shredded cabbage with the dressing, mixing well, and set aside in the refrigerator for 10 minutes. Empty the slaw in a strainer to drain the excess dressing.
Step 3: Mound a serving of slaw on a small plate, and lean two slices of tomato on slaw. Top with a spoonful of sweet green relish and a dollop of mayonnaise. Serve immediately, or cover tightly and refrigerate for up to one day.
Watch Lynda demonstrate this recipe in Episode 24 of H&H Online TV.