wine vinegar cabbage slaw with cucumbers

Don’t think of this one as simply another addition to your next barbecue spread. This Wine Vinegar Cabbage Slaw with Cucumbers is also the perfect complement to roasted or fried foods to offset the richness of many dishes. 

The list of ingredients is a short one and the prep time is super quick.

What you need to make this Wine Vinegar Cabbage Slaw With Cucumbers…

• Green cabbage – I use regular green cabbage here. The hearty texture holds up well during the marinating process.
• Seedless cucumber – Thinly sliced into rounds. English cucumbers, also known as seedless or burpless cucumbers, are generally longer and more narrow than regular cucumbers. Also, they have a thinner, less bitter skin which tends to be more desirable.
• Fresh dill – Finely chopped fresh dill is recommended here for its light, bright flavor. Dried dill would not work well in this recipe. It is far more potent and can easily overpower a dish if used in excess.
• White wine vinegar – The acidity of wine vinegar helps to balance and enhance the flavors.
• Kosher salt – If need be, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt. 
• Granulated sugar – Adds a touch of sweetness.
• Water – Room temperature filtered or bottled water is recommended.

When prepping the veggies for this salad, my go-to-tool is always my mandoline. Some folks are nervous about that exposed sharp blade and for good reason. I have my share of scars from kitchen mishaps involving mandolines and sharp graters.

Now I take the extra step of wearing these amazing cut resistant gloves. Every single time.

You may notice that I take a quick extra step before slicing my cucumber. By running the tines of a fork all around, down the entire length of the cucumber, the slices take on a lovely fluted edge. Not necessary but certainly recommended.

• Place the prepared cabbage, cucumber and dill in a large bowl.
• Gently toss together until well blended.
• The mixture will appear to be huge but will settle when marinated with the liquid ingredients.

• In a small bowl, whisk together the vinegar, salt and sugar.
• When the salt and sugar are dissolved, stir in the cold water.
• Pour the liquid over the cabbage mixture.
• Gently toss to moisten all ingredients.

• Cover and place in the fridge to marinate, tossing the cabbage occasionally, for one to two hours.
• At this time, the slaw should be somewhat wilted but still crunchy and flavorful.
• Can be made ahead and kept covered in the fridge for up to one week.

What would go well with this Wine Vinegar Cabbage Slaw?

The list is long but here’s a few suggestions…

• Roasted Chicken with Fall Vegetables
• Camembert Burgers with Sautéed Apples
• Easy Weeknight Grilled Monterey Chicken
• Awesome Fried Fish Tacos
• Herb Grilled Pork Tenderloin 

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