I am far from alone in my excitement for the recently released Smitten Kitchen Cookbook. Deb Perelman's blog was the very first food blog I started reading, and I still go back to her site time and time again to search for tried-and-true recipes when I need something foolproof. Her book has been everything I expected and more, from her short and witty anecdotes to her beautiful photos and flawless recipes. If you are in need of a gift for any foodie friends (or others you are trying to convert), look no further than this amazing book.
I made my first dish from the book after Thanksgiving weekend, when I was still feeling the need to detox a bit. I love all of the food that comes along during this time of year, but I try to come up with easy and creative ways to eat plenty of healthy dishes, too (it's all about balance - or at least trying to make it so). I think vinegar is unmatched in the flavor department, and when I came across this slaw of slightly-pickled cabbage and cucumber in Deb's book, I stopped everything I was doing to make a batch. It truly does get better after a day or two in the fridge, and is perfect as a side or eaten alone as a snack, in my opinion.
If you are craving some healthy crunch to balance out the abundance of cookies this time of year, I highly recommend you give this slaw a try.
from the Smitten Kitchen Cookbook
- 1 medium head cabbage (about 2 pounds) cored and thinly sliced/shredded
- 1 large English cucumber (about 1 pound) thinly sliced
- 2 tablespoons fresh dill, finely chopped
- 1/2 cup white wine vinegar
- 2 tablespoons salt
- 4 tablespoons sugar
- 1/2 cup cold water
Whisk together the dressing ingredients and stri in the 1/2 cup water. Toss with the cabbage and cucumber, then let sit in refrigerator for an hour or two before serving. If you need to make it further in advance, that is totally fine as the flavor will only get better.
This recipe makes a lot; I would guess about 12 servings.