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Recipe

Vinegar Cole Slaw

By Deb Perelman June/July 2019 Issue

Servings: 12

There’s no reason to limit this slaw to summer burger and hot dog toppings. Try it with pork chops or as an accompaniment with chicken cutlets. The ingredient list is short and its fridge life is long—up to 1 week

Ingredients

  • 1 medium head green cabbage (about 2 lb.), cored and shredded or thinly sliced
  • 1 large seedless or English cucumber (about 1 lb.), sliced into thin rounds
  • 2 Tbs. chopped fresh dill
  • 1/2 cup white wine vinegar
  • 2 Tbs. kosher salt
  • 4 tsp. granulated sugar

Nutritional Information

  • Calories (kcal) : 30
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 580
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Sugar (g): 4
  • Protein (g): 1

Preparation

  • Toss the cabbage, cucumber, and dill in a large bowl. (Don’t be freaked out by how large the salad looks; it settles as it marinates.)
  • Whisk the vinegar, salt, and sugar in a small bowl until the salt and sugar dissolve. Stir in 1/2 cup water. Pour the liquid over the cabbage, and let it marinate, tossing the mixture occasionally, for at least 1 hour or for up to 2 hours. After 1 hour, it should be a bit wilted and crunchy; at 2 hours, the flavor will be even better. Store in an airtight container in the refrigerator for up to 1 week.
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Reviews (1 review)

  • pstaubs | 07/06/2019

    Not good. I don't know if I messed this up, but it was really salty. The other flavors were muted by that. Did not like this at all.

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