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Cucumber Slaw with Garlicky Tomato Vinaigrette
Ingredients
Directions
Ingredients
2
garlic cloves, finely chopped
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1 tbsp
red wine vinegar
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1 ½ tsp
Diamond Crystal kosher salt
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1
3-4 ounce tomato (or about half of an average-sized beefsteak), coarsely grated
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½ oz
drained oil-preserved Calabrian chiles, stems trimmed off and finely chopped
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¼ c
mild, fruity extra-virgin olive oil
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1 ½ lb
Persian cucumbers, ends trimmed
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1
small red bell pepper (about 10 ounces), split in half and seeded
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½ c
chopped parsley
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¼ c
chopped basil
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Cucumber Slaw with Garlicky Tomato Vinaigrette

This crunchy yet suave slaw utilizes an often-forgotten tool in the kitchen: the box grater. The instrument comes in handy both for tossing together a sweet tomato vinaigrette and for shredding those cucumbers into small, threadlike pieces. This slaw comes in on the juicier end, but that juice is full of flavor, so either a fork or spoon is okay here. Also, make sure you plan on serving it within 30 minutes of preparation, as it tends to get a little soft and soggy the longer it sits.

4 servings

  1. Add the garlic, red wine vinegar, and salt to a large bowl and stir to combine and dissolve with a whisk. Let sit for 5 minutes.
  2. Meanwhile, grate the cucumber into a medium bowl. With your hands, gently squeeze the water out from the cucumber over the sink. Place the cucumber back in the bowl. Slice the pepper into thin strips, dice, and then add to the vinaigrette bowl along with the cucumber and half of the parsley and basil. Toss well.
  3. To serve, spread the slaw on a large platter so it’s not mounded and covers most of the plate but leaves a rim to grab on to. Scatter the remaining half of the parsley and basil over the top. Serve immediately.

Christian Reynoso

Christian is a California based chef, writer, and freelance recipe developer. He spent the last five years cooking as sous chef at Zuni Café. He has a bi-monthly cooking column in the San Francisco Chronicle and has words in Edible Magazine, Food52, and Epicurious. When he's not at home he's traveling to Mexico, exploring its cuisine and his heritage.