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Chef Megan Mitchell

Online Cookbook

Cucumber and Cabbage Slaw with Bread and Butter Dressing

  • Serves: 4
  • Complexity: very easy
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Cucumber and Cabbage Slaw with Bread and Butter Dressing


  • 1 head green cabbage, finely shredded (about 7-8 cups)
  • 3 Persian cucumbers, thinly sliced into rounds about 1/8-inch thick
  • 3 green onions, thinly sliced on a bias
  • 1 tbsp. black sesame seeds
  • 1/2 cup bread and butter pickle brine
  • 3 tbsp. tamari
  • 2 tbsp. fish sauce
  • 1/2 tsp. red chili flakes
  • Salt and pepper, to taste


  1. In a large bowl combine the shredded cabbage, cucumbers, green onions and sesame seeds. Toss together.

  2. In a mason jar combine the brine, tamari, fish sauce, red chili flakes and a large pinch of salt and freshly cracked black pepper. Shake until combined.

  3. Pour the dressing over the shredded cabbage and toss. Let sit for 5 minutes and toss again. The longer it sits the more the flavors absorb. Let sit in the fridge at least 1 hour before serving. Taste for seasoning adding more salt or pepper if needed.

    Recipe Courtesy of Megan Mitchell

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