Pickled Onion Slaw

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Pickled Onion Slaw Recipe

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine

Serves 4 (serving size: about 3/4 cup)


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1/2 cup water
2/3 cup plus 2 Tbsp. apple cider vinegar, divided
1 tablespoon honey, divided
1 1/4 cups vertically sliced red onion
2 tablespoons extra-virgin olive oil
1/2 teaspoon black pepper
3/8 teaspoon kosher salt
5 cups very thinly sliced green cabbage
1/2 cup fresh flat-leaf parsley leaves


Active: 8 Minutes
Total: 25 Minutes

1. Bring 1/2 cup water, 2/3 cup vinegar, and 2 teaspoons honey to a boil in a small saucepan over high heat. Add onion; cook 1 minute. Remove pan from heat, and let stand until ready to use.

2. Meanwhile, whisk together oil, pepper, salt, remaining 2 tablespoons vinegar, and remaining 1 teaspoon honey in a large bowl. Add cabbage and parsley; toss to coat. Let stand 10 minutes.

3. Drain onions; stir into cabbage mixture.

Created date

August 2016

Nutritional Information

Calories 108
Fat 6.9 g
Satfat 1 g
Monofat 5 g
Polyfat 0.7 g
Protein 2 g
Carbohydrate 11 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 202 mg
Calcium 56 mg
Sugars 6 g
Est. Added Sugars 2 g