Summer Tomato + Cucumber Slaw

Summer Tomato + Cucumber Slaw

I’ve said it before, and I’ll say it again:  I love these kinds of salads, slaws, and salsas in the summer time.  They take no time to make, you can use whatever you have, they’re healthy, they’re crunchy and fresh.  I could go on and on!  But they work so well with any type of meat or fish.  Literally the perfect summer meal to me is a piece of grilled fish or chicken, a slaw or relish salad, and a simply prepared carb like Perfectly Cooked Brown Rice or Quinoa.

You can make this whole thing in less than 15 minutes, and in the summertime, you probably already have all the ingredients in your kitchen.  If you don’t keep rice vinegar around, you should!  It’s a great way to flavor these types of dishes because it has a sweet and spicy flavor that you don’t get in other vinegars like balsamic or red wine (my other 2 faves). 

As always, feel free to sub in whatever herbs or veggies you have on hand.  The only thing about this salad is that it’s definitely best eaten within 1-2 days.  Don’t keep it longer than that, and don’t make more than you can eat in that time. 


Total Time:  1 hour and 15 Minutes (including 1 hour chill time)

Serves:  6

Difficulty Level:  Easy



1 English cucumber, cut into quarter moon chunks

½ red onion, sliced very thin

1 pint grape tomatoes, cut in halfbest11

1 ½ cups angel hair coleslaw mix cabbage

8 tablespoons rice vinegar

3 tablespoons fresh chopped dill

1 tablespoon black sesame seeds

1 tablespoon sugar

1 teaspoon salt

½ teaspoon red pepper

  1. Gently toss all ingredients together.
  2. Cover, and chill for 1-2 hours.
  3. Serve cold, and use within 2 days.





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