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Coleslaw with Cucumber

A refreshing twist on classic coleslaw, featuring crisp cucumbers for added crunch and flavor, perfect for summer BBQs and picnics.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 large cucumber, sliced English or Persian cucumbers are recommended
  • 4 cups shredded green cabbage Cabbage provides crunch and texture
Dressing
  • 1 cup Greek yogurt Can substitute half with mayonnaise for a creamier texture
  • 2 tablespoons apple cider vinegar Fresh lemon juice can also be used
  • 1 teaspoon honey or maple syrup Adds a hint of sweetness
  • 1 teaspoon kosher salt To sweat the cucumber and prevent sogginess
  • black pepper to taste For seasoning

Method
 

Preparation
  1. Slice the cucumber and sprinkle with kosher salt. Let it sit in a colander for 20 minutes to draw out excess moisture.
  2. Shred the cabbage and place it in a large mixing bowl.
  3. After 20 minutes, rinse the cucumber slices in cold water and pat dry with paper towels.
  4. In a separate bowl, whisk together the Greek yogurt, apple cider vinegar, honey or maple syrup, and black pepper to create the dressing.
Mixing
  1. Add the drained cucumber slices to the bowl with cabbage.
  2. Pour the dressing over the cabbage and cucumber mixture and toss until everything is evenly coated.
Chill and Serve
  1. Refrigerate the coleslaw for at least 30 minutes to let the flavors meld.
  2. Serve chilled as a side dish with your favorite BBQ or grilled meats.

Notes

For added flavor, consider experimenting with different herbs or spices. Allowing the coleslaw to chill enhances its flavors. It's best served fresh but can be stored in the refrigerator for up to 2 days.