29 January 2013

Recipe test: Vinegar Slaw from Smitten Kitchen

I love Smitten Kitchen's blog and was so excited to finally get my hands on her book, the smitten kitchen cookbook, recently. What I really appreciate about Deb Perelman (the smitten one herself) is that her recipes really work.  She has clearly been making them and testing them for long enough that they are publication-worthy.  The book itself is also beautiful.  Like her blogs, the photos are fantastic. So, you'll probably see a few of her recipes here in the coming months, because they're that good.

My first tested recipe is her Vinegar Slaw with Cucumber and Dill.  I make similar things without the help of a recipe, but sometimes the seasoning is off, or I'm choking on excessive vinegar (never a pleasant thing).  This recipe is perfect, and ridiculously simple.  I ate is with jasmine rice and grilled soy-marinated salmon one night, then had leftovers tossed with ramen and crushed peanuts the next day for lunch.  I also added some very thinly sliced carrots to the original recipe, so they got the full effect of the marinade, too.




Vinegar Slaw with Cucumber and Dill
Ingredients:
  • 1 medium head green cabbage, cored and thinly sliced or shredded
  • 1 large English cucumber, sliced as thinly as possible
  • 2 tablespoons fresh dill, chopped
  • 1/2 cup white wine vinegar
  • 4 teaspoons sugar
  • 2 tablespoons kosher salt
  • 1/2 cup cold water
Directions:
Toss the cabbage, cucumber, and dill together in a LARGE bowl.  In a measuring cup or small bowl, whisk the vinegar, salt, and sugar together until dissolved.  Stir in the water.  Pour the liquid over the salad and let it marinate, tossing the cabbage occasionally.  Allow the salad to sit in the fridge for 2 hours for optimal taste.  The slaw keeps well in the fridge for up to one week.