{"id":1837,"date":"2019-05-15T17:25:42","date_gmt":"2019-05-15T17:25:42","guid":{"rendered":"https:\/\/coppermooseoilandvinegar.com\/?p=1837"},"modified":"2023-03-18T23:11:26","modified_gmt":"2023-03-18T23:11:26","slug":"cucumber-slaw-2","status":"publish","type":"post","link":"https:\/\/coppermooseoilandvinegar.com\/index.php\/2019\/05\/15\/cucumber-slaw-2\/","title":{"rendered":"Tangy Slaw"},"content":{"rendered":"

Fresh cucumber along with Cucumber White Balsamic 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<\/a>, bbq meats, or as a base to Asian marinated chicken.<\/div>\n
…<\/div>\n
<\/div>\n
Prep Time: \u00a0<\/em>20 minutes –\u00a0Cook Time: \u00a0<\/em>0 minutes –\u00a0Total Time: \u00a0<\/em>20 minutes<\/div>\n
Yield:\u00a04-6 servings<\/div>\n
…<\/div>\n

Ingredients:<\/strong><\/p>\n

–\u00a01 Tbsp Honey<\/div>\n
– 1\/4 cup Cucumber White Balsamic Vinegar<\/a><\/div>\n
–\u00a01\/4 cup Olive Oil (Sicilian Lemon<\/a>\u00a0or\u00a0Frantoia<\/a>)<\/div>\n
–\u00a01 tsp Sea Salt (Citrus Dill<\/a>\u00a0or\u00a0Lime Fresco<\/a>)<\/div>\n
–\u00a01\/4 tsp Fresh Ground Black Pepper<\/div>\n
–\u00a01\/4 Small Red Cabbage<\/div>\n
–\u00a01\/2 Small Green Cabbage<\/div>\n
–\u00a01 Carrot, shredded<\/div>\n
–\u00a01\/2 English Cucumber, seeds removed and julienne cut<\/div>\n
\n

–\u00a0Zest of 1\/2 Lemon<\/p>\n

…<\/div>\n
Instructions:<\/strong><\/div>\n
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    \n
  1. In a large bowl, whisk together the honey and vinegar. Drizzle in the olive oil while whisking. Season with salt and pepper.<\/li>\n
  2. Remove tough outer leaves and core from the cabbages. Thinly slice.<\/li>\n
  3. Toss the cabbage, shredded carrot, cucumber, and lemon zest with the dressing. Toss to coat.<\/li>\n
  4. Serve immediately as a salad, or store in the fridge overnight for a slaw that\u2019s more pickled.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>
    \n \n \"Print\n <\/a>\n <\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1818,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29,22,142],"tags":[],"class_list":["post-1837","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salad","category-side-dish","category-summer"],"_links":{"self":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1837","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/comments?post=1837"}],"version-history":[{"count":5,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1837\/revisions"}],"predecessor-version":[{"id":5505,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1837\/revisions\/5505"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media\/1818"}],"wp:attachment":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media?parent=1837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/categories?post=1837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/tags?post=1837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}