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
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.
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- Combine vegetables and onion in a medium bowl; season generously with salt and mix lightly. Let sit for at least 10 minutes until they start to release their water.
- Begin to massage the vegetables, gently at first. Then, more firmly as they start to release liquid. Continue massaging until the vegetables are about the texture of coleslaw.
- Pour off all excess liquid, add vinegar and oil, and toss to coat. Taste and season with salt if desired.
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