Vidalia Onion Slaw

1. 1

   Prepare a large ice-water bath; set aside.

2. 2

   Bring a stockpot of water to a boil; add 2 tablespoons salt and the onions; simmer until the onions are translucent but still crisp, about 4 minutes.

3. 3

   Transfer to the ice bath to cool.

4. 4

   Drain; pat dry with paper towels.

5. 5

   Transfer to a large bowl, and mix with the mayonnaise, vinegar, sugar, celery seed, remaining 1 1/2 teaspoons salt, and pepper.

6. 6

   Serve, or store, covered with plastic wrap, in the refrigerator up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.