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Wine Vinegar Cabbage Slaw

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.

Prep Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 quarts
Author Rosemary Stelmach

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

  1. 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.

  2. In a small bowl, whisk together the vinegar, salt and sugar. When the salt and sugar are dissolved, stir in the cold water.

  3. 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.

  4. Can be made ahead and kept covered in the fridge for up to one week.