Cabbage, Cucumber and Mint Slaw
This bright slaw is loosely based on a cabbage and cucumber salad from a favourite cookbook, Summer Kitchens, by Ukrainian cookbook author Olia Hercules. Olia’s books are an insight into the people and cuisine of Ukraine (and Eastern Europe), where growing and preparing food is a central focus. In a time of turmoil, keeping a connection to a place through its food can bring a sense of affinity - even from afar. If you haven’t already I recommend seeking out Olia's cookbooks, which are available at many libraries and bookstores around the country.
Ingredients
- ¼ red onion, thinly sliced
- 3 tbsp white wine vinegar
- generous pinch of salt
- generous pinch of sugar
- 300 g (about 3 cups) green cabbage, thinly sliced
- half a telegraph cucumber
- handful of mint or parsley, roughly chopped
- cracked black pepper
- about 1 tbsp olive oil
Instructions
- Combine the onion, vinegar, salt and sugar in the base of a salad bowl. Use fingers to massage the onion until softened. Add the cabbage and mix it together.
- Peel the cucumber and halve lengthways. Use a teaspoon to scoop out the seeds (this will prevent the cucumber from going soggy in the salad) and slice them into half moons. Add to the cabbage along with the mint.
- Season with cracked pepper and toss to combine. Drizzle generously with the oil just before serving.