If your onion is larger than tiny, use just half of it (half of that in the salad, half in the dressing). Unless you really like raw onion flavor, which I do not.
Serves: 6
Ingredients
1 small yellow onion
about 1 pound green cabbage (1/2 of a small head), thinly sliced
1 red pepper, julienned
1 carrot, peeled and julienned
1 apple, peeled and julienned
About ¼ minced hot pepper (optional; I used a habanero)
Salt
¼ cup oil
¼ cup sugar
¼ cup cider vinegar
1 clove garlic, grated or minced to a paste, or large pinch garlic powder
1 teaspoon soy sauce
Instructions
Slice the onion in half, peel it, then set aside one half. Slice the other half thinly. In a large, heat-proof bowl, combine the slices of onion with the cabbage, peppers, carrot, apple, and 1¼ teaspoons of salt. Mix, then set aside.
In a small pot, place the rest of the onion. Add the oil, sugar, vinegar, garlic or garlic powder, and soy sauce. Set over medium heat and bring to a simmer, whisking to dissolve the sugar. As soon as the dressing simmers, remove the onion and pour it all over the cabbage mixture. Mix, well, then taste for salt, adding more as needed. Let sit at least 30 minutes at room temperature, then serve or store in the fridge to marinate further.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2014/11/memorize-this-slaw.html