If you make this slaw ahead, the veggies will continue to soften as they sit and end up being more like pickles, which isn’t a bad thing at all.

Active ingredients

• 6 cups very finely shaved or sliced cucumbers and/or Napa cabbage
• 1/4 white or red onion, really thinly sliced
• 1/4 cup experienced rice vinegar
• 2 Tablespoon. extra-virgin olive oil

Preparation

• Integrate veggies and onion in a medium bowl; season kindly with salt. Let sit till they begin to launch their water, 8 – 10 minutes, then start to massage, carefully initially so they do not break, then harder as they start to expel their liquid, till softened to about the texture of coleslaw. Put off all excess liquid and include vinegar and oil; toss to coat. If required, taste and season with more salt.

• Do Ahead: Slaw can be made 3 days ahead. Cover and chill.

• Recipe