Sweet Onion Slaw 8.000

Deb Lindsey for The Washington Post; dish from Home Rule

Jul 13, 2011

Leave the cabbage out of this slaw and showcase southern Georgia’s famous crop. Vidalia onions are grown in an area surrounding the city of Vidalia. The sandy soil there is low in sulfur, and in the 1930s it was accidentally found to produce sweet onions. These onions are best stored in a dry, dark place, and they need some space; they tend to go bad quicker if they are touching one another.

Make Ahead: The slaw needs to be refrigerated for 8 hours before it is served.

Servings: 8
  • 3/4 cup sugar
  • 1 1/2 cups distilled white vinegar
  • 3 pounds Vidalia onions, cut in half, then into very thin slices (see headnote)
  • 1/4 cup regular or low-fat mayonnaise
  • 2 tablespoons coarse-grain mustard
  • 2 tablespoons chopped fresh flat-leaf parsley


Combine the sugar and vinegar in a large mixing bowl. Whisk until the sugar has dissolved.

Add the onion slices and toss to coat evenly. Cover and refrigerate for 8 hours, stirring occasionally.

Drain the onions well. Just before serving, add the mayonnaise, mustard and parsley, folding gently to coat evenly.

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Recipe Source

Adapted from "Quick-Fix Southern," by Rebecca Lang (Andrews McMeel, 2011).

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.