Red Cabbage Slaw with Marinated Red Onions Recipe

Red Onions:
1/4 cup apple cider vinegar
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
1/4 teaspoon salt
Coarsely ground black pepper
1/4 cup canola oil
1/2 pound red onions, thinly sliced

Slaw:
4 cups shredded red cabbage
2 cups grated carrots
3 tablespoons chopped sweet pickle
1/2 cup apple cider vinegar
3/4 cup canola oil
2 tablespoons sugar
1 teaspoon Creole or grainy mustard
1/2 teaspoon salt
Coarsely ground black pepper

1. To prepare onions, combine vinegar, tarragon, salt and pepper in a small bowl. Whisk in oil. Pour over sliced onions. Refrigerate overnight. Makes about 2 cups.
2. To prepare cabbage, combine cabbage, carrots, 1/2 cup red onions (you’ll have some left over), and pickles in a large bowl. Toss.
3. Combine vinegar, oil, sugar and mustard in a small saucepan. Bring to a boil over medium-high heat. Remove from heat and pour over cabbage mixture while still hot. Refrigerate several hours before serving. Add salt and pepper. Serve cold. Serves 8.