Red Cabbage Slaw with Marinated Red Onions

High Cotton Food Styling & Photography
  • Yield: 8 servings

"This is an old Southern recipe. I like to keep the Marinated Red Onions in the refrigerator to garnish salads or cooked field peas or beans."


Red Onions:
1/4cup apple cider vinegar
1tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
1/4teaspoon salt
Coarsely ground black pepper
1/4cup canola oil
1/2pound red onions, thinly sliced
4cups shredded red cabbage
2cups grated carrots
3tablespoons chopped sweet pickle
1/2cup apple cider vinegar
3/4cup canola oil
2tablespoons sugar
1teaspoon Creole or grainy mustard
1/2teaspoon salt
Coarsely ground black pepper


  1. To prepare onions, combine vinegar, tarragon, salt and pepper in a small bowl. Whisk in oil. Pour over sliced onions. Refrigerate overnight. Makes about 2 cups.
  2. To prepare cabbage, combine cabbage, carrots, 1/2 cup red onions (you’ll have some left over), and pickles in a large bowl. Toss.
  3. Combine vinegar, oil, sugar and mustard in a small saucepan. Bring to a boil over medium-high heat. Remove from heat and pour over cabbage mixture while still hot. Refrigerate several hours before serving. Add salt and pepper. Serve cold.

Recipe by Diana C. Hult, Cockett, Va.

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