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    Home » Salads » Salt ‘n Squeeze Slaw

    Salt ‘n Squeeze Slaw

    Published: Aug 30, 2019 · Modified: Mar 31, 2022 by Sula · This post may contain affiliate links · 1 Comment

    Jump to Recipe

    We need simple salads

    It’s the end of August and recipes that take minimal effort without generating heat are super handy. This “cool” recipe for salt and squeeze slaw, found in the August issue of “Bon Appetit,” fits the bill. It’s possibly the simplest way I’ve ever seen to make a slaw-type salad.

    How to make Salt 'n Squeeze Slaw

    Think of this as a technique as much as anything – it’s intended to be a mix and match of vegetables according to your preference and/or vegetable availability.

    Ingredients for salt and squeeze slaw

    For instance, I’m showing a combination of radishes and cucumbers. However, other combinations work, such as Napa cabbage and cucumbers, or red cabbage and red onion.

    So far, I’ve enjoyed every combo I’ve tried. My one constant has been cucumbers: I love the way they “pickle up” after soaking a bit in rice vinegar.

    Cutting up the vegetables

    Note: This recipe starts with 6 cups of shredded vegetables! That’s seems like a ton of veggies, but the volume reduces significantly during the salting and squeezing step while still making enough for a crowd. If preferred, a half-batch is easy to make if a smaller amount is needed.

    Since you have a significant volume of veggies needed, its best to consider your tool of choice. You can, of course, use a knife. Classic, always reliable. But you are really going to need some time to cut all this with a knife.

    If you have a food processor, they work great for this! Just use the slicing attachment and slice away!

    What I use is a mandoline slicer. Even though this sounds like some type of musical instrument, it is actually a super useful kitchen tool. I position it on top of my bowl, and as I am slicing, the pieces fall right into the bowl. Easy.

    cucumber and radish slaw in a white serving bowl

    If you need a quick side to round out a meal, this salt and squeeze slaw could be the answer!

    cucumber and radish slaw in a white serving bowl
    5 from 1 vote
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    Salt ‘n Squeeze Slaw

    Fastest slaw ever!
    Prep Time20 mins
    Resting time10 mins
    Total Time30 mins
    Course: Salad, Side Dish
    Cuisine: American
    Servings: 6
    Calories: 61kcal
    Author: Sula

    Ingredients

    • 6 cups thinly shaved vegetables cabbage, cucumbers, and/or radishes
    • ¼ red onion very thinly sliced
    • Salt
    • ¼ cup seasoned rice vinegar
    • 2 TB olive oil extra virgin

    Instructions

    • Combine vegetables and onion in a medium bowl; season generously with salt and mix lightly. Let sit for at least 10 minutes until they start to release their water.
    • Begin to massage the vegetables, gently at first. Then, more firmly as they start to release liquid. Continue massaging until the vegetables are about the texture of coleslaw.
    • Pour off all excess liquid, add vinegar and oil, and toss to coat. Taste and season with salt if desired.

    Nutrition

    Calories: 61kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin A: 96IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg

    Nutrition values are estimates only, using online calculators. Please verify using your own data.

    pin for salt n squeeze slaw

    Need some other sides? Classic potato salad or coleslaw are always popular choices!

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    Filed Under: Salads Tagged With: Salads and sides

    Reader Interactions

    Comments

    1. Big Trouble

      September 13, 2019 at 12:44 pm

      5 stars
      Mmm, this looks healthy AND simple! Can't wait to try it!

      Reply

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