Start with the cucumber. Cut in half or quarters to make it easier to handle. Using the smallest grater on a spiralizer, slice the cucumber into long noodles. Place into a large bowl.
If you don't have a spiralizer you can thinly slice the cucumbers into rounds on a mandoline or with a knife.
Add the sliced cabbage and jalapeno to the bowl. It will look like a lot, but once the dressing is added it will wilt down by more than half.
In a small bowl combine the shallots, garlic, a large pinch of salt, a pinch of pepper, sugar and rice wine vinegar. Stir to combine and dissolve the sugar.
Pour over the cucumber and cabbage. Toss to combine and coat.
Let sit for 3-4 hours, tossing and mixing every 30 minutes or so. You can leave out at room temperature or place in the fridge. It should release a good amount of liquid and wilt down.
After it's wilted down taste for seasoning, adding more salt if needed.
Serve with grilled shrimp or fish.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell