Low Sodium Pickled Onion Slaw
Brighten up your table with this crisp and tangy Low Sodium Pickled Onion Slaw, a refreshing twist on classic slaws that's perfect for heart-healthy eating. Thinly sliced red onion is pickled in a quick brine featuring apple cider vinegar, a touch of sugar, and black peppercorns, resulting in vibrant pink, flavorful onions that pack a punch without the need for excess salt. Tossed together with crunchy cabbage, sweet carrot, crisp green bell pepper, and fresh cilantro, this slaw is elevated further by a zesty lime and olive oil dressing. Ready in just 20 minutes and requiring no cooking time, it’s the ideal side dish for backyard barbecues, tacos, or grilled proteins. Enjoy this colorful, guilt-free delight that’s bursting with texture and bold flavors!
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Recipe Information
Ingredients
- 1 medium red onion
- 0.5 cup apple cider vinegar
- 0.5 cup water
- 2 tablespoons sugar
- 0.5 teaspoon black peppercorns
- 4 cups cabbage
- 1 large carrot
- 1 medium green bell pepper
- 0.25 cup fresh cilantro
- 1.5 tablespoons lime juice
- 2 tablespoons olive oil
Instructions
Thinly slice the red onion and place it in a glass or ceramic bowl.
In a small saucepan, combine apple cider vinegar, water, sugar, and black peppercorns. Bring to a gentle boil over medium heat, stirring until the sugar is dissolved.
Pour the hot liquid over the sliced onions, ensuring they are fully submerged. Let them sit at room temperature for at least 30 minutes, or until the onions turn bright pink and tender.
Meanwhile, finely shred the cabbage and place it in a large bowl.
Peel and grate the carrot, then add it to the cabbage.
Thinly slice the green bell pepper and add it to the cabbage and carrot mixture.
Chop the fresh cilantro and set aside.
Once the onions are pickled, drain them and mix them into the cabbage mixture.
In a small bowl, whisk together lime juice and olive oil to make a dressing.
Pour the dressing over the slaw and toss well to combine all ingredients evenly.
Sprinkle the chopped cilantro over the top, give it a final toss, and serve the slaw fresh or refrigerate it until ready to serve.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 50.2 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1458 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
