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Cucumber dill slaw

  • 800 g Cabbage, cored, shredded
  • 400 g English Cucumber, thinly sliced
  • 15 g Dill Leaves
  • Dressing
    • 120 g White Wine Vinegar
    • 4 t Medium-Grain Salt
    • 4 t White Sugar
    • 120 g Water, cold
  1. Mix dressing. Whisk dressing ingredients together in a bowl until solid dissolve.
  2. Combine slaw. Add cabbage, cucumber, dill in a large bowl. Mix. Add dressing. Mix.
  3. Marinate 60-120 minutes at room-temperature.

  1. Perelman, Deb. The Smitten Kitchen Cookbook. New York, NY: Alfred A. Knopf, 2017. ↩