Vidalia Onion Slaw

Crisp, light and mild, this dish is a summertime go-to.

Serves 10 to 12

  • 2 T plus 1 ½ t coarse salt
  • 4 Vidalia or other sweet onions, cut into ¼ inch pieces (I did slices…)
  • 1 ½ c mayonnaise
  • ¼ c apple-cider vinegar
  • 1 T sugar
  • 1 t celery seed
  • ½ t freshly ground black pepper
  1. Prepare a large ice bath; set aside. Bring a stockpot of water to a boil; add 2 tablespoons of salt and the onions; simmer until onions are translucent but still firm, about 4 minutes. Transfer to ice bath to cool. Drain; pat dry with paper towels.
  2. Transfer to a large bowl; mix with mayonnaise, vinegar, sugar, celery seed, remaining 1 ½ teaspoons of salt, and pepper. Serve or refrigerate, covered with plastic, up to 2 days.

(Martha Stewart Annual Recipes, 2003) Martha-Stewart-Living-Annual-Recipes available on Amazon