Pickled Onion Coleslaw

This started out as a way to use up odds and ends from the fridge, but now it is a go-to salad. If you have some chicken, tuna or tofu, go ahead and add. The salad is quite versatile. Enjoy!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make a quick dressing from the pickling juice and oil. You can pour the liquid from the jar into a small bowl, then whisk in the oil.

Step 2

Add the olives, caper, and picked onions. (Make sure you exclude the pickling spices as they are very hard and could hurt your teeth)

Step 3

Add the veggies and beans. I have used a combination of garbanzos, Great Northern, navy, and red kidneys. They all turned out well, so use whatever you have on hand.

Step 4

Toss and adjust for seasoning. Garnish with chives or chopped green onion.

Step 5

To make picked red onion, set out two clean pint jars. Over medium heat, bring to a simmer; 1 cup of apple cider vinegar, 1 cup of water, 1/2 cup sugar, and 2 tsp pickling spice. Meanwhile, slice the red onion (one large or two small), and pack evenly into the two jars. Once the sugar is dissolved, pour the vinegar mixture over the onion in the jars, and stir to break up any air pockets. Set the lid on the jar and let cool, then tighten the lid and put in the fridge. It can keep in the fridge for about 3 weeks.