Salt-and-squeeze slaw: a quick and tangy side dish recipe

Ingredients for Salt-and-squeeze slaw

• 720 g thinly shaved or sliced vegetables (such as cabbage, cucumbers, and/or radishes)

• 40 g red or white onion, very thinly sliced

• kosher salt, to taste

• 60 ml seasoned rice vinegar

• 30 ml extra-virgin olive oil

How to make Salt-and-squeeze slaw

1. Combine the vegetables and onion in a medium bowl. Season generously with salt. Let the mixture sit for 8–10 minutes until it begins to release its water.

2. Massage the vegetables gently at first, then apply more pressure as they start to expel their liquid, until they soften to a texture similar to coleslaw.

3. Pour off any excess liquid, then add vinegar and oil. Toss to coat thoroughly.

4. Taste and adjust seasoning with more salt if necessary.

5. Do Ahead: The slaw can be prepared up to 3 days in advance. Cover and chill in the refrigerator.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.