Slaphakskeentjies South African Onion Salad
Discover the vibrant flavors of South Africa with Slaphakskeentjies, a tangy and slightly sweet onion salad that's a must-try for adventurous palates. This traditional recipe showcases tender, whole white onions bathed in a luscious sauce infused with vinegar, turmeric, mustard powder, and aromatic spices like bay leaves and cloves. The balance of sweetness from sugar and a subtle kick of black pepper makes it the perfect accompaniment to grilled meats, hearty stews, or a classic South African braai. Easy to prepare yet packed with bold flavor, this marinated onion salad transforms simple pantry staples into an irresistible side dish. Best served chilled, Slaphakskeentjies requires a brief marination for its flavors to meld beautifully—making it not only delicious but also an ideal make-ahead option for gatherings or family dinners.
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Recipe Information
Ingredients
- 500 grams Small white onions
- 250 milliliters White vinegar
- 100 grams Sugar
- 250 milliliters Water
- 15 grams Cornstarch
- 5 grams Mustard powder
- 3 grams Turmeric powder
- 5 grams Salt
- 2 grams Black pepper (ground)
- 1 piece Bay leaf
- 3 pieces Cloves
Instructions
Peel the onions, ensuring they remain whole. If the onions are large, you can slice them in half.
In a medium pot, bring the water to a boil. Add the peeled onions and blanch them for 5 minutes. Remove from heat, drain, and set the onions aside to cool.
In a separate saucepan, combine the white vinegar, sugar, water, mustard powder, turmeric powder, salt, black pepper, bay leaf, and cloves. Bring the mixture to a gentle boil, stirring until the sugar has dissolved completely.
In a small bowl, mix the cornstarch with a few tablespoons of water to create a smooth paste. Add the cornstarch paste to the vinegar mixture, whisking constantly to avoid lumps.
Allow the sauce to simmer gently for 3-5 minutes, or until it thickens to a light, velvety consistency. Remove the bay leaf and cloves from the sauce once thickened.
In a large glass or ceramic bowl, layer the blanched onions. Pour the warm sauce over the onions, ensuring they are fully coated.
Cover the bowl with plastic wrap and allow the salad to cool to room temperature before refrigerating. Let the onions marinate for at least 4 hours, or preferably overnight, to develop the flavors.
Serve chilled as a tangy side dish with grilled meats, braais, or stews.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2022 mg | 88% | |
| Total Carbohydrate | 169.5 g | 62% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 125.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1125 mg | 24% | |
*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.
