In preparation to go to Africa I am trying to use up the food we have in the house and not purchase more perishable goods. That is hard since it is prime veggie season and what I have on hand may make strange food combos. Looking around I notice I have a giant bag a Vidalia onions. Onions usually last a while, but not the sweet kind. I wonder if it is the high sugar content that makes them get soft faster?
Since tomorrow is father’s day I am going to cook some kind of pork being the freezer has a few choices in the hog section. Thinking ahead I to make up some kind of Vidalia slaw that will need a few hours of marinating to make it the perfect mate to a pork roast. All that being said, I have concocted this recipe and tasted it in the pre-marinating state. I may adjust it tomorrow and if I do I will be sure to update the recipe.
2 soft ball sized Vidalia, or other sweet onions thinly sliced
8 packets of Splenda
1/3 c. of white vinegar
3 T. Grainy Creole mustard
½ t. salt
¼ t. celery seed
Mix it all up together and put in a jar or other container that has a tight lid. Refrigerate at least 8 hours.
The time should help soften the onions.