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Epicurious
Bon Appétit

Radish and White Onion Slaw

Salt and Squeeze Slaw with Radishes
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

This method works so well for a few reasons: First, salting draws water out of the vegetables, so they’re more flavorful. Then squeezing expels more water and relaxes them into a crunchy-but-silky state. A final seasoning then has even more impact: The veg have been primed to absorb the rice vinegar and salt.

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