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In the South, creamy slaws like this one are traditional with fish dinners, and this is the slaw we always serve at our fish fries.
- 2 small heads green cabbage, coarsely chopped
- 2 medium sweet onions, diced
- 2 ripe tomatoes, diced
- 3 cups mayonnaise
- Kosher salt, to taste
- Freshly ground black pepper, to taste
In a large bowl, combine the cabbage, onions, tomatoes, mayonnaise, salt and pepper. Toss thoroughly. (You can prepare this up to 6 hours in advance and store it, covered, in the refrigerator. But if you do, do not add the salt until you’re ready to serve the slaw, and toss it again just before serving; otherwise, the slaw becomes watery.)
Recipe reprinted by permission of Random House. All rights reserved.
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