Pickled Onion Coleslaw

Name: Pickled Onion Coleslaw
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1/2 of a small cabbage, green or purple, or a combination; 1/2 cup snow peas, sliced thinly on the bias; 1 pint cherry tomatoes or 1 cup diced tomato; 2 tsp capers; 1/4 cup green olives, sliced; 1 can of garbanzo beans, drained and rinsed; 2 TBL picking juice (from onions, olives, or capers); 3 TBL olive oil; Chives or green onion for garnish; 2 TBL pickled red onions

5 steps

Prep:15min

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!

Updated at: Wed, 16 Aug 2023 19:45:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories240.8 kcal (12%)

Total Fat14.2 g (20%)

Carbs23.9 g (9%)

Sugars7.9 g (9%)

Protein6.4 g (13%)

Sodium399 mg (20%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5cabbage

small, green or purple, or a combination

½ cupsnow peas

sliced thinly on the bias

1 pintcherry tomatoes

or 1 cup diced tomato

2 tspcapers

¼ cupgreen olives

sliced

1 cangarbanzo beans

drained and rinsed

2 tblpickle juice

from onions olives or capers

3 TBLolive oil

Chives

or green onion, for garnish

2 TBLpickled red onions

Instructions

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.

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