Salt-and-Squeeze Slaw
A refreshing and crisp slaw made with thinly sliced vegetables that are salt-cured and dressed with seasoned rice vinegar and olive oil. Perfect as a side dish or sandwich topping.
6 servings
15 min
Ingredients
- •6 cups thinly shaved or sliced vegetables (such as cabbage, cucumbers, and/or radishes)
- •¼ whole red or white onion
- •1 tsp Kosher salt
- •¼ cup seasoned rice vinegar
- •2 Tbsp extra-virgin olive oil
Cooking Instructions
- 1.
Combine vegetables and onion in a medium bowl; season generously with salt. Let sit until they start to release their water, 8-10 minutes, then begin to massage, gently at first so they don't break, then harder as they begin to expel their liquid, until softened to about the texture of coleslaw. Pour off all excess liquid and add vinegar and oil; toss to coat. Taste and season with more salt if needed.
15 min
- 2.
Do Ahead: Slaw can be made 3 days ahead. Cover and chill.
