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Tomato-onion-cabbage cole slaw<\/strong><\/p>\n 2 to 3 good, firm, ripe tomatoes<\/p>\n 3 to 4 green onions, including the tails, or half of a large red onion<\/p>\n \u00bd head of a cabbage<\/p>\n Salt & pepper to taste<\/p>\n <\/p>\n Directions:<\/strong><\/p>\n 1 \u2013 Cut the onions into small pieces, including the thickest parts of the tails.<\/p>\n If you prefer using the large onions instead, then the red onions add a lot of flavor and color to this. Add the chopped onion to the bowl.<\/p>\n 2 \u2013 Cut the cabbage head in half and then in half again. Then do a rough chop on those two sections and put them into the bowl. Take the hash knife or a small food chopper and chop some more. Put that into the bowl.<\/p>\n 3 \u2013 Cut the tomatoes into chunks. Since they are wet and sloppy, when you add them to the cabbage and onions, include the sloppy and juicy parts with them.<\/p>\n 4 \u2013 Give this all a good stir, mixing the ingredients well. Then add a bit of salt and pepper to bump up the flavor just a tad, toss well, and cover the bowl. Chill in the fridge for a few hours.<\/p>\n This is my grandma\u2019s recipe, and she gave it to my Dad, who handed it on to me. It is not expensive, and the cabbage remaining can be used for another dish, or made into soup. This amount should serve up to 6 people.<\/p>\n This is almost zero calories and loads of flavor, and will keep well in the fridge overnight as long as it\u2019s covered. And since it doesn\u2019t have the dairy-based dressing, it\u2019s less likely to turn sour on you. We\u2019re having a heat & humidity wave right now, and this dish with some ham and potato chips is good, simple food, easy to fix and keeps well when it\u2019s kept covered.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"