Sweet Vidalia {image_caption}

Sweet Vidalia® Onion Slaw with Fennel, Cucumber & Champagne-Orange Dressing

By Brian Stapleton, Executive Chef, The Carolina Crossroads Restaurant & Bar

“Light salad perfect for holiday parties or a light accompaniment for a casual dinner”


  • 1 medium Shallot -- finely chopped
  • 1 clove Garlic -- finely chopped
  • 1 each Orange -- zest and juice
  • 3 ounces Olive oil
  • 1 ounce Champagne wine vinegar
  • 1/2 each Fennel bulb -- thin sliced
  • 1/2 each Seedless cucumber -- peeled and thin sliced
  • 1 each Vidalia® onion -- thin sliced
  • 1/2 bu Chives -- sliced
  • Salt and pepper -- to taste


Using a mixing bowl combine shallots, garlic, orange zest, orange juice, olive oil and vinegar - blend or mix thoroughly

Season to taste with salt and pepper (can be done one day in advance)

Using a mixing bowl combine fennel, cucumber, Vidalia onion, chives and dressing, toss and adjust seasoning (one hour before slaw will be served)

Nutrition Information

Per serving: 906 Calories, 86g (82.2% calories from fat); Fat, 4g Protein, 37g Carbohydrate, 9g Fiber Fiber, 0mg Cholesterol, 66mg Sodium

Food Exchanges: 1/2 Grain(Starch); 2 Vegetable; 1 Fruit; 17 Fat; 0 Other Carbohydrates.

Contributed by Corporate Executive Chef Brian Stapleton, Sports & Entertainment Division, ARAMARK Corporation

  • Brian Stapleton
  • Corporate Executive Chef
  • Sports & Entertainment Division, ARAMARK Corporation