Five-Minute Southern Slaw

It's just starting to heat up in South Carolina. Once it hits the mid-80s, there's no going back until October. It's helpful when I can fix a quick side that doesn't heat up the kitchen by not using the oven. Tonight, I made Southern Slaw to fit the bill. It's also a nice dish to make when soccer practice (in our case, swim team practice) keeps you away from home until it's actually past time to eat dinner. Having quick fix meals on the routine menu are necessary around my house.

Other than my mom's slaw, I've never seen anyone use tomatoes in a slaw recipe. I want you to try it; the addition of tomatoes in a cabbage-based slaw adds a little something extra nice.

Five-Minute Southern Slaw

1/2 head of cabbage
two tomatoes cut into chunks
salt and pepper to taste
sprinkle of white wine vinegar
pinch of sugar
2-3 Tbsp. light olive-oil mayonnaise
1-2 tsp. mustard

Wash and cut the half cabbage into two wedges. Slice each wedge into thin strips and put them in a large mixing bowl. Add the mayonnaise and mustard to suit your taste, until the cabbage is no longer dry but is not saturated. Toss well with a set of salad tongs or two forks. Then add the vinegar, salt, pepper, and sugar to taste. Last, add the tomato chunks and toss lightly together. Serves 4.

I served this last night with baked chicken strips and sweet potato fries. It would also pair well with baked or fried fish or in place of a side salad with an entree.

Enjoy!

Have a happy day,
TCB

Related Posts:
Tilapia for Supper