Cucumber-Pepper Slaw

Kansas-based photographer James Roper tenderizes thinly sliced cucumber with kosher salt in this zesty slaw. This recipe first appeared with the story Salad Social.

What You Will Need

Cucumber-Pepper Slaw Cucumber-Pepper Slaw
Thinly sliced cucumber is tenderized with kosher salt, then tossed with both sweet and hot peppers in this zesty slaw.
Yield: serves 4-6


  • 1 large cucumber, split lengthwise, seeded, and thinly sliced crosswise
  • 1 tbsp. kosher salt
  • 13 cup olive oil
  • 14 cup rice vinegar
  • 12 tsp. sugar
  • Freshly ground black pepper, to taste
  • 1 habanero pepper, seeded and julienned
  • 1 jalapeño pepper, seeded and julienned
  • 1 red bell pepper, seeded and julienned
  • 1 small red onion, thinly sliced
  • 3 oz. feta, cut into 1/2″ pieces (optional)
  • 13 cup roughly chopped basil


  1. Toss cucumber and salt in a colander set over a bowl; let drain for 15 minutes. Spread cucumber onto paper towels and pat dry. Whisk oil, vinegar, sugar, and pepper in a large bowl. Add cucumbers, peppers, onion, feta, if using, and basil; toss to coat. Let sit for 30 minutes before serving.