The tangy zip of these pickled onions brings a bright addition to crunchy slaw. And, the fresh, pungent flavor of fresh herbs is possibly the easiest way to make your dinner more interesting. While chopped herbs are great for salsas, and sauces, whole leaves are preferred for slaws and salads. Enjoy this dish as low-calorie, high-fiber side, for dinner and save the rest for leftovers. Leftovers would be great on a sandwich or topped with a lean protein for a fresh lunch. Bring this 108-calorie dish to your next party or potluck for a healthy side your friends and family will love.
1/2 cup water
2/3 cup plus 2 Tbsp. apple cider vinegar, divided
1 tablespoon honey, divided
1 1/4 cups vertically sliced red onion
2 tablespoons extra-virgin olive oil
1/2 teaspoon black pepper
3/8 teaspoon kosher salt
5 cups very thinly sliced green cabbage
1/2 cup fresh flat-leaf parsley leaves
Est. added sugars 2g
How to Make It
Bring 1/2 cup water, 2/3 cup vinegar, and 2 teaspoons honey to a boil in a small saucepan over high heat. Add onion; cook 1 minute. Remove pan from heat, and let stand until ready to use.
Meanwhile, whisk together oil, pepper, salt, remaining 2 tablespoons vinegar, and remaining 1 teaspoon honey in a large bowl. Add cabbage and parsley; toss to coat. Let stand 10 minutes.
Drain onions; stir into cabbage mixture.
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