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
- Seedless cucumber
- Fresh dill
- White wine vinegar
- Kosher salt
- Granulated sugar
- Water
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 wilted, 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
wine vinegar cabbage slaw with cucumbers
Thanks to the genius of Deb Perelman, from The Smitten Kitchen Cookbook.
Not just for an addition to your barbecue spread, excellent side to roasted or fried foods.
Ingredients
- 1 medium-size head green cabbage, cored & thinly sliced (about 32 ounces)
- 1 large seedless cucumber, thinly sliced in round discs (about 16 ounces or more)
- 2 tablespoons chopped fresh dill
- 1/2 cup white wine vinegar
- 2 tablespoons kosher salt
- 4 teaspoons granulated sugar
- 1/2 cup cold water
Instructions
-
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 wilted, crunchy and flavorful.
-
Can be made ahead and kept covered in the fridge for up to one week.
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