Washington Cabbage, Cucumber, and Sweet Onion Summer Slaw

I love summer slaws because of their inherent sweetness and lightness. That, in and of itself, makes the name fitting - a salad as light as the days in the season. But what’s really special about this summer slaw is it celebrates Washington’s sweetest summer produce: Walla Walla sweet onions, ripe cucumbers, and delicate gnome cabbage. Thanks to Washington’s late summer that stretches into September, this dish can serves well up until daylight savings time in October. Thanks to Bon Appetit for helping me figure out the dressing!

• Green cabbage (preferably gnome)

• Small Walla Walla sweet onions (or green onions)

• Cucumber

• Rice vinegar

• Olive oil

• Salt

• (optional) fresh dill

1. Shred cabbage as finely as possible (4 cups). If you can find gnome cabbage at the farmer’s market, you are in luck, it is perfect in this slaw! If not, opt for another tender green cabbage. 

2. Finely slice ½ cup of onions and finely dice 1 cup of cucumber. Add cabbage and sprinkle with salt. Massage together, then let stand for 15 minutes. Pour off liquid that releases, then swirl with ¼ cup rice vinegar and 2 tablespoons of olive oil.

3. Optional - mix in ¼ teaspoon of fresh dill.

4. Let slaw refrigerate for a couple of hours before serving, then enjoy!