It’s hot here in the mid-July Northeast, definitely coleslaw weather. I always want to like coleslaw, it has so much potential, but time after time it leaves me feeling flat. Instead I always fall back on an easy cucumber salad; roughly sliced hunks of cucumber tossed in an Asian-inspired dressing. But I really want to love coleslaw, so I tried sneaking in some coleslaw-ness into the cucumbers, and by golly it worked.
I like this salad rough and tumble in texture and chop the cucumbers and cabbage coarsely; if you’d like it more refined, you can shred the cabbage and thinly slice the cucumber.
2 large cucumbers, cleaned, partially peeled (see note), and coarsely cubed
1/3 head cabbage, cleaned and coarsely chopped
1 cup roasted salted cashews
2 scallions, trimmed and finely chopped
1/2 teaspoon grated ginger
3 tablespoons seasoned rice wine vinegar
1 1/2 tablespoon tamari
1 tablespoon sesame oil
1 teaspoon honey
1. Combine all ingredients except for cashews and refrigerate, tossing occasionally, for at least 30 minutes for flavors to meld.
2. Add cashews and serve.
Note: Some people are cucumber-peelers, some not. I fall smack dab in the middle. I like a bit of the crunch of the skin, but think it can be overwhelming, so I use the peeler to “stripe” the skin– making lengthwise peels alternating with skin.