Red Cabbage Slaw with Marinated Red Onions

  • Yield 8 servings

Marinated red onions dress up a cole slaw made from red cabbage.

High Cotton Food Styling & Photography

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