Vinegar Slaw With Cucumbers And Dill

You know that chicken dinner post from yesterday? Well this is the slaw recipe we used. It was ah-mazing. I am not a fan of Cole slaw.  Mayonnaise kills me. Seriousness. Right here. I avoid anything and everything that might possibly have mayonnaise in it.  Nobody wants me dying.

But this recipe. No mayonnaise. Not even replacement yogurt in the mix.  Just vinegar. Simple. Lovely.  

So if you have a head of cabbage just sitting on your kitchen counter. Use it.  And if not, this is worth going out and getting one. 

Vinegar Slaw With Cucumbers And Dill

by Emily Morris, From the Smitten Kitchen Cookbook

Prep Time: 20 minutes

Cook Time: 2 hours refrigeration time

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Ingredients (serves 6)

• 1 medium head green cabbage (about 2 pounds), cored and thinly sliced or shredded
• 1 large seedless or English cucumber, sliced in round discs as thinly as possible
• 2 tablespoons chopped fresh dill
• ½ cup white wine vinegar
• 2 tablespoons kosher salt
• 4 teaspoons sugar
• ½ cup cold water

Instructions

Toss the cabbage, cucumber, and dill together in a large bowl. Don’t be freaked out by how big the salad looks; it settles as it marinates.

Whisk the vinegar, salt, and sugar together in a small bowl until the salt and sugar dissolve. Stir in the water. Pour the liquid over the salad, and let it marinate, tossing the cabbage occasionally.

After 1 hour, it should be a bit wilted and crunchy; at 2 hours, the flavor is even better.

The salad keeps, covered, in the fridge for a week.

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