Slaphakskeentjies is an old fashioned traditional South African salad recipe that stood the test of time. These delicious small pickled onions, in their tangy, piquant sauce, can be served with a variety of meat-based main dishes.
Because peeling onions can be time-consuming, this recipe is for a small batch, but you can easily doubled or triple the ingredients if you need to.
Makes 3 to 4 portions.
- 12 small pickling onions
- 1/2 cup water
- 1/4 cup wine vinegar
- 1/4 cups sugar
- 1/2 teaspoon mustard powder or 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1 egg, whisked
- Peel the onions, taking care to keep them whole.
- Boil the onions in salted water until just done (al dente). Don't boil them too long, because that will cause them to fall apart. Drain.
- Mix water, vinegar, sugar, mustard and salt together over heat, until the sugar is dissolved and then boil for 5 minutes.
- Let the mixture cool down and whisk eggs into the cooled mixture.
- Slowly bring it to a low simmer over low heat while whisking. If you heat it too fast, the egg will separate. Remove from heat when it has thickened.
- Give the warm dressing a final whisk before pouring over the boiled onions.
- Allow to cool.