By Elizabeth Andoh
This is a popular Japanese salt-pickled vegetable dish that’s often packed along on picnics or enjoyed at home with grilled or broiled fish and meat. I suggest you serve it in much the same way you would coleslaw.
Cut the cabbage into very fine shreds and place them in a glass bowl. Toss the cabbage shreds with 2 teaspoons of salt and let them sit for 5 minutes.
Wash the cucumber well and slice off about ½ inch