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.
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.
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.
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.
If you need a quick side to round out a meal, this salt and squeeze slaw could be the answer!
Salt ‘n Squeeze Slaw
- 6 cups thinly shaved vegetables cabbage, cucumbers, and/or radishes
- ¼ red onion very thinly sliced
- ¼ cup seasoned rice vinegar
- 2 TB olive oil extra virgin
- 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.