Vinegar slaw with cucumbers and dill from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 54) by Deb Perelman

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Accompaniments: Emmentaler on rye with sweet and sour red onions

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on August 10, 2017

    We weren't crazy about this one. I think it's a bit too austere of a slaw for my taste. I can see how it would be nice when used to cut through very rich foods--for example, I might enjoy this slaw more piled on a very decadent pulled pork sandwich. But I don't think I'll rush to repeat it, since there are so many other salad recipes we enjoy more. I will note that we subbed the dill for a mix of mint and scallions, and did enjoy that variation, since we are both sort of dill-averse.

  • louie734 on May 02, 2014

    This is an oil-less slaw that is crunchy and tart the day you make it, then wildly pickle-y after a couple days in the fridge. I was super skeptical about adding water to cabbage that wasn't salted and drained first (my go-to method for coleslaw that keeps), but it definitely works. Great, unusual side - but don't expect to gobble up huge bowls of it on day 3 - unless you're the type to eat a whole jar of pickles. Thinking I'll add some thinly sliced or shaved sweet onion next time.

  • Vanessa on March 16, 2013

    Confession: I've never made it with cucumbers (it is winter, after all) but I've used various other veggies (red peppers, carrots, zucchini), and it is one of my favorite slaws!

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