This tangy tomato slaw was inspired by a Lexington, North Carolina, red BBQ slaw (typically made with ketchup, vinegar, sugar, hot sauce, and cabbage), we created our own tomato-based version that’s a little less sweet and has more “add-ins” than the original. Tasters in our test kitchen called this a “Bloody Mary” slaw and suggest you could throw in any of your favorite brunch cocktail garnishes…olives, bacon, jalapeños, etc.
For dressing:
1 (14.5 oz.) can fire roasted crushed tomatoes
1/2 cup apple cider vinegar
1/4 cup sugar
4 tsp. Table Mountain All-Purpose Seasoning
2 tsp. Celery Salt
1 tsp. celery seeds
(or 1 tsp. dill weed)
1/2 tsp. coarse ground black pepper
1/2 tsp. Cajun Cayenne Hot Sauce
(or 1/2 tsp. horseradish powder)
For slaw:
1 medium cabbage, shredded then roughly chopped
1 green bell pepper, diced
(or 4 stalks celery, sliced)
1/2 cup minced sweet or dill pickles
1 (4 oz.) jar diced pimentos
Directions
For dressing: Mix all ingredients together in a small bowl and let sit at room temperature while you prepare slaw.
For slaw: Combine all ingredients together in a large bowl. Add dressing and toss. Refrigerate for at least 1 hour before serving, tossing to redistribute dressing every 15 min. or so. This slaw is even better the next day after the flavors have time to meld. It keeps for a week or more in the refrigerator.
Serving Suggestions
Delicious with chopped pork or shredded beef sandwiches. It’s a great backyard barbecue or picnic salad because it can sit out at room temperature.
Yields
8 to 10 servings
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