Slightly sweet, tangy, cool and spicy - this bright, medium-spicy summery slaw makes a wonderful accompaniment to grilled fare. It gets a balancing hint of sweetness from the shrub (vinegar, fruit and sugar), but you can also sub in fresh squeezed juices.
Slaw can get a bad rap, but we like to think of them as finely chopped salads and play with a mix of flavors to keep them fresh and interesting!
If you own a mandolin, or have a shredding attachment for your food processor, it makes the prep very quick. Serves 6-8 as a side, a little slaw can go a long way.
INGREDIENTS:
1/4 red cabbage, finely sliced or shredded
1 medium cucumber, shredded or sliced thin on mandolin
2 medium-large carrots, shredded or sliced thin on mandolin
3 scallions, thinly sliced
1/4 cup Jalapeño oil (or start with less if you're worried about spice)
3 Tbsp Triple Citrus or Strawberry Pink Peppercorn Cider Vinegar Shrub (see variations below for other options)
Salt to taste
First, prep and sweat the cucumbers (so they don't make your slaw too watery): Slice or shred and toss with a few pinches of salt in a medium bowl, long enough for the salt to dissolve and coats all the cucumber (about a minute). Transfer to a strainer or colander lined with a clean tea towel and set over the bowl so it can drip out. Let sit for about 30 minutes to sweat and then gather up the tea towel around the cucumber to gently squeeze out additional water.
Transfer the cucumber to a large bowl and toss with the cabbage, carrot and scallions (we like to reserve a little bit for finishing over the top).
In a separate small bowl, whisk together the oil, cider vinegar shrub, and a pinch of salt (remember you already salted the cucumber)!
Toss the dressing together with the veggies, taste and adjust for salt and serve fresh, topped with remaining scallions.
VARIATIONS & MORE:
Make it quick and lazy: skip sweating your cucumber. Simply grate and go - it just means you'll have a bit more water pull out to the bottom of your slaw as it sits. This is how we made it the first time and it was still so darn good, we decided to write up this recipe.
Don't have the Triple Citrus or Strawberry Pink Peppercorn Cider Vinegar Shrub? Order some, it's delicious! But in the meantime, you can improvise by smashing or blending fresh strawberries (ripe or overripe are best) or a squeeze of fresh orange/mandarin juice with some Apple Cider Vinegar, but don't shy from the strawberries, they're unusual and delicious!
Want it hotter? Sub Habanero oil for all or part of the Jalapeno oil
Want MORE crunch? Top with pumpkin seeds
Love cilantro? Chop and toss with the veggies - makes a great addition.
Want more fruit? Mince or smash a few ripe strawberries and whisk into the dressing (this is a great way to use up overripe strawberries that have been in the fridge too long).
