Vidalia Onion Slaw Food
VIDALIA ONION SLAW
Provided by Epicurious
Yield serves 10 to 12
Number Of Ingredients 7
Steps:
- Prepare a large ice-water bath; set aside. Bring a stockpot of water to a boil; add 2 tablespoons salt and the onions; simmer until the onions are translucent but still crisp, about 4 minutes. Transfer to the ice bath to cool. Drain; pat dry with paper towels.
- Transfer to a large bowl, and mix with the mayonnaise, vinegar, sugar, celery seed, remaining 1 1/2 teaspoons salt, and pepper. Serve, or store, covered with plastic wrap, in the refrigerator up to 2 days.
COLESLAW WITH PICKLED VIDALIA ONIONS
Robin Frye, Performance Director
Provided by Glenn Collins
Categories dinner, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large bowl mix together mayonnaise, sour cream, mustard, sugar, salt and pickled onions.
- Add shredded cabbage and mix thoroughly. Refrigerate several hours before serving.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 253 milligrams, Sugar 4 grams, TransFat 0 grams
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- Cut the pork tenderloin in half width-wise. Cut each half into 8 equal lengthwise strips. Thread each strip onto a skewer and lay them in a single layer on a plate.
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