Red Onions:

• ¼ cup apple cider vinegar
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
• ¼ teaspoon salt
• Coarsely ground black pepper
• ¼ cup canola oil
• ½ pound red onions, thinly sliced

Slaw:

• 4 cups shredded red cabbage
• 2 cups grated carrots
• 3 tablespoons chopped sweet pickle
• ½ cup apple cider vinegar
• ¾ cup canola oil
• 2 tablespoons sugar
• 1 teaspoon Creole or grainy mustard
• ½ 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, ½ 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.
4. Serve cold.

Serves 8.