Chef Megan Mitchell

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Spicy Cucumber and Cabbage Slaw

Spicy Cucumber and Cabbage Slaw

Ingredients

  • 2 English cucumbers
  • 1 Napa cabbage, quartered, root removed and sliced lengthwise
  • 1 jalapeno, minced
  • 3 shallots, minced
  • 3 garlic cloves, minced
  • Salt and pepper, to taste
  • 3/4 cup rice wine vinegar
  • 1/2 cup granulated sugar

Directions

  1. 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. 

  2. 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.

  3. 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. 

  4. 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

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