Cucumber-Cabbage Slaw

This delicious summer slaw came to me in a rare moment of actually wanting to cook (!), yesterday. With cabbage as its basis, I made this slaw using veggies already in the fridge: Go ahead and make it with what’s in your fridge. 

The dressing is thick, so don’t overdo it. Use only what you need and save the rest for another day. If your hand slips, slice in more cabbage until it looks “right.” 

Prepare, dress, and toss this salad well ahead of time, allowing the flavors to blend for several hours. Give it a final toss before serving.

Cucumber-Cabbage Slaw

Cucumber-Cabbage Slaw:

To Prepare the Coleslaw:

1/4 medium raw green cabbage, sliced thin 

1 small red onion, diced fine

1/4 raw cauliflower, cut into small, whole flowerets 

1/2 long English cucumber, peel on and sliced thin

Three or four red radishes, sliced thin

1 medium carrot, peeled, angle-cut and sliced thin, with each sliced cut lengthwise into thirds

To Prepare the Dressing:

1/2 c. (125 mL) sour cream or plain Greek yogurt

1/4 c. (60 mL) mayonnaise

2 tbsp. (30 mL) red wine vinegar

1 tbsp. (15 mL) red wine vinegar

1 tbsp. (15 mL) Dijon mustard 

1 tsp. (5 mL) prepared horseradish

2 tsp. (10 mL) dried dill weed

2 tbsp. (30 mL) granulated sugar (see Note)

1/8 tsp. (1.2 mL) salt and pepper (or to taste)

Shake together in covered jar. Pour gradually over slaw mixture, tossing as you go. Although you’ll be tempted to use it all, you likely won’t need to. 

Note: You may assume there’s too much sugar in this recipe. There isn’t; don’t reduce it.