Slaphakskeentjies, South Africa’s beloved pickled onion salad, has graced dinner tables for generations. This traditional recipe transforms humble pickling onions into a tangy, piquant side dish with a rich, custard-like sauce that perfectly balances sweet and sour flavours. Whether you grew up with this classic or are discovering it for the first time, this easy-to-follow recipe brings authentic South African comfort food straight to your kitchen.
If you’re looking for the perfect tangy accompaniment to your next braai or Sunday roast, this slaphakskeentjies recipe is exactly what you need. These bite-sized pickled onions are simmered until tender, then coated in a silky mustard-and-egg dressing that delivers a beautifully balanced sweet, sour, and savoury kick. It’s a time-tested South African favourite that pairs effortlessly with a wide range of meat-based main dishes.
Learn how to make slaphakskeentjies, a classic South African onion salad, with this simple step-by-step recipe. Small pickling onions are gently boiled until tender, then smothered in a warm, tangy mustard dressing thickened with egg for a rich, glossy finish. This small-batch recipe is quick to prepare and can easily be doubled or tripled, making it ideal for family dinners or entertaining guests.
Ingredients
- 12 small pickling onions
- ½ cup water
- ¼ cup wine vinegar
- ¼ cup sugar
- ½ teaspoon mustard powder (or 1 teaspoon Dijon mustard)
- ½ teaspoon salt
- 1 egg, whisked
Instructions
- Peel onions, keeping them whole. Blanch in salted water until just tender — don’t overcook. Drain.
- Simmer water, vinegar, sugar, mustard and salt until sugar dissolves; boil 5 minutes. Cool.
- Whisk in egg. Return to low heat, whisking constantly, until glossy and thickened — don’t rush it, or the egg will split.
- Pour hot dressing over onions. Cool and serve.
How to Make Slaphakskeentjies (South African Sweet & Sour Pickled Onions)
Ingredients
- 12 small pickling onions
- ½ cup water
- ¼ cup wine vinegar
- ¼ cup sugar
- ½ tsp mustard powder or Dijon Mustard, I like the grained mustard
- ½ tsp salt
- 1 egg whisked
Instructions
- Prepare the onions. Peel the onions carefully, keeping them whole.
- Boil the onions. Cook them in salted water until just tender (al dente). Avoid overboiling, as this will cause them to fall apart. Drain well.
- Make the dressing base. In a saucepan, combine the water, vinegar, sugar, mustard, and salt over heat. Stir until the sugar dissolves, then let the mixture boil for 5 minutes.
- Cool and add egg. Remove from heat and allow the mixture to cool completely before whisking in the beaten egg.
- Thicken the dressing. Return the mixture to low heat and bring it to a gentle simmer, whisking constantly. Heat slowly — if it heats too quickly, the egg will separate. Remove from heat once the dressing has thickened.
- Combine. Give the warm dressing a final whisk, then pour it over the drained onions.
- Cool and serve. Allow the salad to cool completely before serving.
Serving Suggestion
- Slaphakskeentjies pairs beautifully with roasted or braaied meats, cold meat platters, or as part of a traditional South African spread.