A friend of mine told me that she read somewhere that the way to keep your coleslaw salad from becoming runny and water-logged is to toss your shredded cabbage in a colander with 1/2 cup sugar and 1/4 cup salt, and let it sit for about 5 minutes. This is supposed to draw the excess moisture out of the cabbage. Then you give it a really good rinse under cold running water and spin it in a salad spinner to dry well. The cabbage stays nice and crisp and the salad doesn’t end up swimming in a bowl of soupy dressing.
Sounds totally plausible, doesn’t it? So I decided to give it the old college try. Well, all I can say is…….. don’t go off and start doing something else so you forget about your cabbage and it ends up sitting in the sugar/salt mix for about 40 minutes instead of the 5 it was supposed to…….. not unless you want to end up with a colander of limp, shrunken, gray-green little strings. Yikes! Anyway, if someone else out there tries it and it works, you’ll have to tell me all about it. Then maybe I’ll try it again. For now, I’m sticking to making coleslaw the old-fashioned way.
- ½ head green cabbage, sliced thin
- ½ head red cabbage, sliced thin
- 2 medium carrots, peeled and julienned
- 1 cup mayonnaise
- 3 Tbsp. cider vinegar
- 3 Tbsp. sugar
- 1 tsp. celery salt
- ½ tsp. pepper
- 2-3 green onions, chopped (optional)
- Place shredded cabbage and carrots into a salad bowl. If you’re short on time, you can substitute 2 (16-oz.) bags pre-shredded coleslaw mix.
- Whisk remaining ingredients together in another bowl.
- Pour dressing over the cabbage, tossing to combine well.
- Refrigerate for at least 30 minutes before serving.
NOTE: If you don’t like red cabbage, you can omit it and use one whole head of green cabbage instead. Also, if you don’t have celery salt, you could substitute 1 tsp. salt plus ½ tsp. celery seeds in its place.