A number of people who attended the very successful Eastleach Biennial Celebration requested a copy of Merry’s secret recipe, so she has kindly shared it with us here:
Vinegar Slaw with Cucumber and Dill
Recipe from The Smitten Kitchen Cookbook
Ingredients:
§ 1 medium head white cabbage, cored and thinly sliced or shredded
§ 1 large English cucumber, sliced as thinly as possible
§ 2 tablespoons fresh dill, chopped – or one packet from Waitrose
§ ½ cup white wine vinegar
§ 4 teaspoons sugar
§ 2 tablespoons sea salt
§ ½ cup cold water
Directions:
Toss the cabbage, cucumber, and dill together in a LARGE bowl. In a measuring cup or small bowl, whisk the vinegar, salt, and sugar together until dissolved. Once dissolved, stir in the water. Pour the liquid over the salad and let it marinate, tossing the cabbage occasionally. Allow the salad to sit in the fridge for 2 hours for optimal taste. The slaw keeps well in the fridge for up to one week.
