This one is courtesy of Smitten Kitchen’s Deb Perelman’s cookbook, The Smitten Kitchen Cookbook. I was looking for dinner tonight and this hit everything we currently have at the Farm Stand, so I had to share it right away!
Slaw is more than soggy, mayo-soaked cabbage and carrots. Don’t hold it against cabbage that it’s been mistreated for decades! Instead, make this delicious vinegar slaw with our napa cabbage, cucumbers, and dill. Change the way you think about slaw, just in time to blow everyone’s sandals off (because really, who wears socks at barbecues in the summer?) at your Fourth of July parties!
Vinegar Slaw with Cucumbers and Dill
1 Head Napa Cabbage, thinly sliced or shredded
1 large or 2 medium cucumbers, sliced as thinly as possible
2 tablespoons of chopped, fresh dill
1/2 cup white wine vinegar (NOTE: do not substitute with distilled white vinegar! It will not taste very good!)
1 1/2 tablespoons kosher salt
4 teaspoons sugar
1/2 cup cold water
Toss the cabbage, cucumber, and dill together in a large bowl at least two hours before showtime. It will settle as it marinates, so don’t be alarmed by the size of the salad right off the bat. whisk the vinegar, salt, and sugar in a bowl until everything is dissolved. Add the water and whisk to combine. Pour the dressing over the salad and let sit, tossing occasionally, for two hours. Serve happily!