Pickled Onion Cole Slaw

Pickled Onion Cole Slaw

1/2 c. water
2/3 c. plus 2 T. apple cider vinegar
1 T. honey
1 1/4 c. sliced red onion
2 T. extra virgin olive oil
1/2 tsp. black pepper
1/4 tsp. salt
5 c. very thinly sliced green cabbage
1/2 c. fresh flat-leaf parsley leaves

Bring the water, 2/3 c. vinegar and 2 tsp. honey to a boil.  Add the onion; cook 1 minute.  Remove pan from the heat and let stand until cool.
Meanwhile, whisk together olive oil, pepper, salt, 2 T. vinegar and 1 tsp. honey in a large bowl.  Add the cabbage and parsley; toss to coat.  Let stand 10 minutes.
Drain the onions and stir into the cabbage

I thought this tasted better after refrigerating for a few hours but you can also serve immediately.