Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
No shade to your standard church picnic slaw, but these days we’re more into this understated variety, with just crunchy vegetables, salt, a good squeeze to soften the veg, and a splash of seasoned rice vinegar for brightness.
Recipe information
Yield
4 servings
Ingredients
6 cups thinly sliced red cabbage
¼ red onion, very thinly sliced
Kosher salt
¼ cup seasoned rice vinegar
2 Tbsp. extra-virgin olive oil
Preparation
Step 1
Combine cabbage and onion in a medium bowl; season generously with salt. Let sit until they start to release their water, 8–10 minutes, then begin to massage, gently at first so they don’t break, then harder as they begin to expel their liquid, until softened to about the texture of coleslaw. Pour off all excess liquid and add vinegar and oil; toss to coat. Taste and season with more salt if needed.
Step 2
Do Ahead: Slaw can be made 3 days ahead. Cover and chill.
