Another great coleslaw that goes with just about anything and can be made ahead…it gets even tastier as it sits in the fridge. Borrowed from Deb Perelman’s book, ‘The Smitten Kitchen Cookbook’, we enjoyed this a few times this past summer! We also love it as a part of a ‘dinner bowl’ – whole grains, slaw, leftover protein, poached egg – enjoy!
Cucumber Slaw with Dill
1 medium head of cabbage (about 2 lbs), very thinly sliced or shredded
1 large seedless cucumber, sliced in thin round discs OR cut in half lengthwise, seeds scraped out and thinly sliced into half moons
2 T. + chopped fresh dill
1/2 c. white wine vinegar
1 T. kosher salt (Deb called for 2 T.)
4 t. sugar
1/2 c. cold water
Toss together the cabbage, cucumber and dill in a large bowl – the salad will look huge, but it will settle as it marinates in the dressing. In a small bowl, whisk together the vinegar, salt and sugar and then stir in the water. Pour the dressing over the salad and allow it to marinate, stirring occasionally, for about an hour. At this point you could serve it straight away, but the flavor is even better after a couple of hours (and then any leftovers are also tasty!).