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Cucumber Slaw

cucumber and cabbage coleslaw alongside a bottle of cucumber balsamic vinegar and fish tacos all served on a marble table top

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Cucumber Slaw

Fresh cucumber along with tangy Cucumber Vinegar takes this coleslaw to a whole new level. This recipe will make you question why you used to eat coleslaw drenched in mayonnaise. Amazingly fresh with our fish taco recipe, bbq meats, or as a base to Asian marinated chicken.
Prep Time:  20 minutes - Cook Time:  0 minutes - Total Time:  20 minutes
Yield: 4-6 servings
- 1 Tbsp Honey
- 1/4 cup Olive Oil (Sicilian Lemon or Frantoia)
- 1 tsp Sea Salt (Citrus Dill or Lime Fresco)
- 1/4 tsp Fresh Ground Black Pepper
- 1/4 Small Red Cabbage
- 1/2 Small Green Cabbage
- 1 Carrot, shredded
- 1/2 English Cucumber, seeds removed and julienne cut
- Zest of 1/2 Lemon
  1. In a large bowl, whisk together the honey and vinegar. Drizzle in the olive oil while whisking. Season with salt and pepper.
  2. Remove tough outer leaves and core from the cabbages. Thinly slice.
  3. Toss the cabbage, shredded carrot, cucumber, and lemon zest with the dressing. Toss to coat.
  4. Serve immediately as a salad, or store in the fridge overnight for a slaw that’s more pickled.

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