slaw | Liesl Made

I’ve been trying to find ways to use up our cabbage and summer squash. Coleslaw was an obvious option but I was never a fan of creamy, mayonnaise-y coleslaw (or creamy potato salad either—I always preferred the German version, similar to this.)

My Great Grandmother used to make something the family called Granny Slaw. It was basically a vinegary, sugary, non-creamy, finely chopped cabbage slaw. (Google vinegar+sugar+slaw and you’ll find some recipes.) Her grandchildren have fond memories of eating this but unfortunately none have her recipe. My Grandmother tried to replicate it last year and although it was close it wasn’t quite how they remembered it. (Though our memories are often different from reality—things seems much more grand and concentrated as a child, didn’t they?)

However, I was in the market for a sugar-free version. Finally it hit me that I could drizzle some of my Sugar Free Lemon Garlic Dressing to make a simple slaw. It makes for a refreshing little salad. And it’s easy.

This post is more of a how-to than a recipe. You can use cabbage, grated summer squash or grated cucumber. Individually or a mixture of all three together. Use whatever amount you have on hand and measure with your instincts.

Start by shredding your cabbage or grating your squash or cucumber. The latter two are very water-dense so it’d be smart to ‘press’ them first. How I do that is stack a deep bowl to catch the liquid, then a colander with your squash/cucumber that has been tossed with a little sprinkle of salt, then layer a plate or bowl with a heavy can or jar on top. Allow to sit for an hour or so—until the liquid drainage lets up.