Several kosher take-out stores have an item they sell as Russian Coleslaw or Diet Russian Coleslaw. It seems to be a sort of coleslaw made from unpeeled cucumbers... tasted quite nice and reputedly much lower calorie count than regular coleslaw (which the kosher places tend to make rather sugary). What do the chowlhounds recommend for making this at home? Chopping long strands of cucumber by hand, or using a mandolin? Flavoring it with a similar dressing used for cabbage based slaw, or first salting it to draw out the moisture... or using a differnt kind of dressing... I looked on the regular boards and they didn;t mention that Russian coleslaw is made of cucumbers so I wondered if this is a kosher take-out store's invention that other places copied.