I love cole slaw, one with a bright, pickled taste rather than the sodden, mayonnaise-laden variety. A good, vinegary slaw cleanses the palate when you’re eating something rich; it also brightens up an otherwise lackluster dinner on nights when you can’t muster more than a plain grilled chicken breast.
This is a simple salad — I’ve come across much more exotic concoctions — and that is partly why I like it so much. It doesn’t pretend to be anything other than its sweet-salty-tangy self. It has few ingredients, goes together in minutes and tastes better the longer it sits in the fridge. Oh, and it’s darn-near pointless, which means it has virtually no Weight Watcher Points per serving. Go ahead and munch away with impunity.
Thanks once again to food blogger Deb Perelman for this recipe, which is included in her new, best-selling book, “The Smitten Kitchen Cookbook.” Try just one of Deb’s recipes and you’ll be hooked. She actually makes home cooking look, and sound, like fun. Deb is not a low-fat cook per se (check out the longest list on her blog’s recipe list — cakes) but when she offers a healthy recipe, it’s bound to be good. She knows her stuff.
1 medium head of green cabbage (about 2 lbs.), thinly sliced or shredded*
1 large cucumber (I like English cukes, which don’t require seeding or peeling), thinly sliced
2 Tbsp. fresh dill, chopped
1/2 cup white wine vinegar
2 tsp. kosher salt (1 to 1 1/2 tsp. if you’re using regular table salt)
4 tsp. sugar
1/2 cup cold water
*You can use pre-packaged cole slaw mix
Combine the cabbage, cucumber and dill in a large serving bowl. Whisk the vinegar, salt and sugar together in a small bowl until the salt and sugar dissolve. Stir in the water and pour the dressing over the salad.
Allow to marinate at least an hour if possible. The salad will wilt slightly and the flavor will develop.
If there are leftovers, this will keep in the fridge for several days.