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Fried Green Tomatoes with Coleslaw Verde

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Posted July 13, 2014 by rachel.elizabeth.wolf@gmail.com
This recipe is submitted by Organicville.

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Details
  • Ready Time: 0 min
  • Servings:
  • 8 servings

    Ingredients

    • 2 cups Green Cabbage shredded
    • 2 cups Red Cabbage shredded
    • 1 Red Onion minced
    • 1 cup Cilantro Leaves torn in half, if large
    • 1/2 cup Sky Valley Verde Sauce
    • 1 1/2 pounds Large Green Tomatoes or firm red tomatoes
    • 1 teaspoon Sea Salt
    • 1/2 cup Gluten-Free Cornmeal
    • 2 Eggs
    • 1/4 cup Canola Oil or other neutral vegetable oil

    Directions

    Combine all coleslaw ingredients – green cabbage, red cabbage, red onion, cilantro and Verde sauce. Set aside.

    Slice the end and stem off each tomato. Cut into ½ inch thick slices and put slices on clean large dishtowel. Sprinkle slices with sea salt and put clean dishtowel over salted slices. Place cookie sheet over slices and weigh down with several plates or other heavy item to help press excess moisture out of tomato slices.

    Beat eggs in medium sized bowl. Set aside. Put cornmeal in medium-sized bowl. Set aside. Heat oil in large heavy-bottomed skillet such as cast iron on medium. Carefully blot each tomato slice with paper towels to remove excess alt and moisture. Dip each tomato slice in egg, then coat in cornmeal on both sides. Fry each coated tomato slice in hot oil until golden brown on each side, cooking no more than two at the same time. Remove from oil and set aside on paper towels to drain.

    To serve, place each fried green tomato slice on plate with coleslaw on top of warm tomato slice.