Refreshing Coleslaw with French Vinaigrette

½ cup sliced cucumbers

½ cup sliced Chinese cabbage, or nappa cabbage

½ cup sliced red radishes

¼ cup sliced celery

¼ cup red onion

Sea salt


Mix all vegetables with sea salt in a large bowl and gently massage the vegetables until they begin to wilt, turn shiny, and release liquid. Place a dinner plate on top of the vegetables inside the bowl to cover. Place a weight such as garden stone, jug of water, or sack of beans on top of the plate to exert pressure on the vegetables. Allow the salad to sit under pressure for 45 minutes to one hour and a half until a significant amount of water is released from the vegetables. Discard the pressing water before serving.


French Vinaigrette:

½ cup extra-virgin olive oil

1 clove garlic, minced

¼ cup balsamic vinaigrette

Juice of 1 lemon

1 shallot, grated

1 teaspoon stone – ground mustard

Pinch of sea salt

Generous pinch of minced chives


Warm oil and garlic in a small saucepan over low heat for 3-4min. Add remaining ingredients and whisk together until combined.