Cucumber and Cabbage Slaw
"Christine Anderson, Human Resources"Serves | Prep Time | Cook Time
Why I Love This Recipe
This can be made three days ahead if it's covered and chilled.
Ingredients You'll Need
6 Cups Sliced Cucumbers
1/4 Red or White Onion, thinly sliced
1/4 Cup Seasoned Rice Vinegar
2 Tbsp Extra Virgin Olive Oil
In a medium bowl, combine vegetable and onion.
Season with salt.
Let it sit until they start to release their water, 8-10 minutes, then begin to massage gently to they don't break and then harder as they release their liquid, until softened to about the texture of coleslaw.
Pour off all excess liquid and add vinegar and oil and toss to coat.
Add more salt if needed.