You've found it! The perfect Carolina style vinegar coleslaw made with cabbage and sweet Vidalia onions. This simplest of no-mayo slaws is the perfect side dish, you're going to want it with everything this summer.
1small to medium Vidalia onion (or other sweet onion.)
6Tbspapple cider vinegar
1/2tspdill, either dried or fresh
1/2tsponion salt, use more to taste
1tspsugar, feel free to use more or less.
fresh cracked pepper to taste
Remove the outer leaves from the cabbge and slice it in half, lengthwise, through the core. Remove the core from each half. If your head is on the larger side, cut each half in half again. Finely slice/shred the cabbage with a large sharp knife. Put in a large salad bowl.
Peel and halve the onion. Remove the core and very thinly slice. Add to the bowl. Note: If your onion is large, don't use the whole thing.
Whisk the dressing ingredients together and taste it to adjust any of them to your particular liking.
Toss the slaw with enough dressing to moisten everything, but not drown it. You may not need it all. Add more salt and pepper if you like.
Serve right away, or chill the slaw until needed.
We loved this recipe so much we made it multiple times since our initial testing. The variation we loved best was with a crisp apple added. Just cut it into thin matchsticks, no need to peel. We used Granny Smith apples, but any kind will work.