1small Vidalia onion, or other sweet onion variety
Instructions
dressing
Put the dressing ingredients (except the salt and peppr) into a good processor or blender and process until smooth and creamy. Taste it and feel free to adjust any of the ingredients. Season with salt and pepper.
Remove any loose outer leaves from the cabbage. Slice it in half through the core, then in half again, through the core. Cut out the cores and thinly slice each quarter. Put in a large bowl.
Peel and halve the onion. Thinly slice it and add to the bowl. Give the cabbage and onions a toss to combine.
Add the dressing to the coleslaw and toss well to combine. You may not need all of it. Season with salt and pepper to taste.
Chill the coleslaw until ready to serve. It will keep several days, refrigerated.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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