You found it! Perfect Carolina vinegar coleslaw with cabbage and delicious Vidalia onions. This simple no-mayo slaw goes with anything this summer.
– 1 small to medium head of Savoy cabbage – 1 small to medium Vidalia onion (or other sweet onion.) DRESSING – 1/4 cup olive oil – 6 Tbsp apple cider vinegar – 1/2 tsp celery seed – 1/2 tsp fennel seed – 1/2 tsp dill, either dried or fresh – 1/2 tsp onion salt, use more to taste – 1 tsp sugar, feel free to use more or less. – fresh cracked pepper to taste
Cut the cabbge in half lengthwise across the core, removing the outer leaves. Remove each half's core. If your head is big, cut each half again.
With a large sharp knife, slice/shred cabbage finely. Place in a big salad bowl. Peel and half onion. Slice thinly without the core.
Add to bowl. Not using the whole huge onion. Whisk the dressing ingredients and taste to adjust to your liking.
Mix the slaw with enough dressing to moisten but not submerge. You may not need it. You can salt and pepper extra. Slaw can be served immediately or chilled.