Make Ahead

Country Fresh Coleslaw

February  6, 2015
Author Notes

When I was a little girl, my Great-Great Aunt Fanny used to make this from tomatoes and radishes fresh from her garden--so delicious, with a little snap to it from the purple onions and radish, and good with everything from seafood to grilled steak. You can also make this with the finely minced cabbage-carrot fresh mix of vegies found in many produce departments--this more delicate version is perfect for toppings on burgers, hotdogs and sandwiches. —BeijingRose

  • Serves 4-8
Ingredients
  • Head of cabbage, sliced fine and chopped
  • 4-5 Roma fresh tomatoes, diced OR carton of grape tomatoes, halved
  • 1/2 purple onion, chopped
  • 8 radishes, very thinly sliced
  • 3 tbsp dill relish
  • 3 tbsp dried dill
  • 1/2-3/4 cup mayonnaise
  • 1/3 cup evaporated milk
  • 1 tsp minced garlic
  • salt and pepper to taste
In This Recipe
Directions
  1. Mix all ingredients in a large metal bowl, blend well, chill for 2 hours and serve! If you can find the bags of finely chopped cabbage & carrot coleslaw mix in your local produce department, this will produce a more delicate texture, and is perfect for topping hotdogs, hamburgers, fish sandwiches and deli subs.

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