Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.
Recipe information
Yield
4 servings
Ingredients
6 cups thinly shaved or sliced cucumbers and/or Napa cabbage
¼ red or white onion, very thinly sliced
¼ cup seasoned rice vinegar
2 Tbsp. extra-virgin olive oil
Preparation
Step 1
Combine vegetables and onion in a medium bowl; season generously with salt. Let sit until they start to release their water, 8–10 minutes, then begin to massage, gently at first so they don’t break, then harder as they begin to expel their liquid, until softened to about the texture of coleslaw. Pour off all excess liquid and add vinegar and oil; toss to coat. Taste and season with more salt if needed.
Step 2
Do Ahead: Slaw can be made 3 days ahead. Cover and chill.
