Best Tomato Coleslaw Recipes

TOMATO COLESLAW

Steps:

• 1. Cut cabbage into 4 wedges. Clean and wash cabbage, removing the outside leaves and cutting out the core. Chop cabbage with knife into small pieces. Grate onion and carrots on medium size of box grater. Mix these ingredients in a large mixing bowl. Peel tomato and remove seeds and squeeze tomato to remove as much of the juice as you can. Chop tomato and add to cabbage mixture. Mix all dressing ingredients and pour over cabbage mixture, mixing well. Top with Salad Supreme. Place in container with a lid and chill in refrigerator for several hours. When ready to serve, you may want to pour off excess liquid, if any. NOTE: Salt will bring out the liquid from the vegetables and the slaw will pack down about 1/2.
• 2. Clone of McCormick's Salad Supreme Seasoning from Everyday Cheapskate: 1 1/2 tsps. sesame seeds 1 tsp paprika 3/4 tsp. sea salt 1/2 tsp.celery seeds 1/2 tsp. poppy seeds 1/4 tsp garlic powder 1/4 coarse ground black pepper 1 pinch cayenne pepper 2 tablespoons grate Romano cheese Mix all together and keep in a shaker. Great in pasta salad, tossed salads or on burgers before cooking.

SALVADORIAN PATTIES WITH COLESLAW AND TOMATO SAUCE

Steps:

• 1. Heat oil in a large pot over medium-high heat. Add garlic, onion and raw carrot, stirring for about 2 minutes.
• 2. Season ground beef with oregano, salt, pepper and then add it to the pot, stirring occasionally until brown.
• 3. Drain the grease once the beef is cooked, and then return to heat. Add in potatoes (and green beans if using.) Stir to combine and remove from heat. Season with a few shakes of Worcestershire sauce and additional salt to taste. Set aside and allow to cool.
• The Masa/Dough: 3 cups MASECA masa harina 1 tsp. salt 1 tablespoon achiote molido/ground annatto 3 cups water
• 1. Mix the dry ingredients and then add the water a cup at a time, mixing by hand until combined. Set aside. Keep a bowl of fresh water nearby for wetting your hands as you form the patties.
• Forming the Patties: 1. With moist hands, take a handful of masa, slightly larger than a golf ball, and shape it into a tortilla.
• 2. Put a large spoonful of filling in the middle and then bring the sides of the tortilla together like a taco and seal by closing your hand gently to form the pastel into a half-moon shape
• 3. Fry patties in a large, deep pan with plenty of canola oil over medium-high heat, flipping to slightly brown on each side. Remove to paper towel-lined pyrex or plate.
• 4. Serve patties with the coleslaw and the tomato sauce. Makes approximately 18 with leftover filling (which is great the next day over rice as picadillo!)
• Notes on the coleslaw and the tomato sauce Salvadorian Tomato Sauce 14.5 ounce can diced tomatoes (and the liquid) 1/8 cup diced onion 1/8 cup diced green pepper 1/2 teaspoon apple cider vinegar salt, pepper and oregano to taste 1. In a food processor set to mince, add tomatoes and liquid, onion and green pepper. Process until completely combined. 2. Pour tomato sauce into a pot on medium-high heat. Bring to a boil and then simmer one minute. Remove from heat. Add 1/2 teaspoon apple cider vinegar. Add salt, pepper and oregano to taste. Cool and serve or store in the refrigerator in an airtight container. Salvadorian Coleslaw 1/2 a small cabbage, washed and chopped in large pieces 2 large carrots, washed, peeled and chopped in large pieces 1/2 small onion, chopped apple cider vinegar warm water oregano, salt and pepper 1. In a food processor set to chop, add cabbage, carrots and onion all at once. Process just until chopped. 2. Put cabbage mixture into a large bowl, add apple cider vinegar and a little warm water to taste. Season with oregano, salt and pepper. Serve or keep covered in the refrigerator.