If you've read my other notes about slaws, you know that I do not like mayo, so here's another recipe that doesn't use it! Woot! This slaw is also super quick and easy. I made it to go with some grilled chicken sandwiches so I added a sliced serrano to give it a little kick. Also, it's kind of crazy how quickly the vinegar tenderizes the cabbage and cucumbers.
- 6 cups thinly shaved or sliced cucumbers and/or Napa cabbage
- ¼ red or white onion, very thinly sliced
- ¼ cup seasoned rice vinegar
- 2 Tbsp. extra-virgin olive oil
Combine vegetables 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.
Do Ahead: Slaw can be made 3 days ahead. Cover and chill.