Salt And Squeeze Slaw Recipes

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SALT-AND-SQUEEZE SLAW

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn't a bad thing at all.

Provided by Chris Morocco

Categories     Bon Appétit     Side     Cabbage     Summer     Onion     Soy Free     Dairy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     No-Cook

Yield 4 servings

Number Of Ingredients 5



Salt-and-Squeeze Slaw image

Steps:

  • 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.
  • Do Ahead: Slaw can be made 3 days ahead. Cover and chill.

6 cups thinly shaved or sliced vegetables (such as cabbage, cucumbers, and/or radishes)
1/4 red or white onion, very thinly sliced
Kosher salt
1/4 cup seasoned rice vinegar
2 Tbsp. extra-virgin olive oil

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