Cabbage-based slaws—cole or in any other case—are transcendent when correctly executed, however really easy to mess up fully. Nobody needs a bowl of cabbage shreds swimming in overly-sweetened, watered-down mayo, and—fortunately—nobody has to resign themself to that destiny. To maintain your slaw from sogging out, you simply want a bit of salt.
Sodium chloride (the salt we eat), is a reasonably good solute, which suggests it has a robust tendency to attract water out of vegetables and fruit via their mobile partitions. It’s simply as much as you to determine if you need that course of (referred to as osmosis) to occur earlier than or after you costume your slaw. (The salt and sugar in your dressing are fairly able to drawing out moisture.) This isn’t such a giant resolution in case you are making after which consuming your slaw instantly, however should you plan to take it to a potluck the subsequent day, and even delay your consumption of it for a short while, you need to get that extra moisture out of there earlier than it sees even a spoonful of mayo (or some other dressing).
Fortunately, this maneuver is simple to tug off; A.A. Newton defined tips on how to do it in her bigger information to coleslaw, however all that you must do is toss 1/4 of a teaspoon of desk salt with half a head of shredded cabbage (and some other greens you need to add, like carrots or onions), then let it relaxation for about ten minutes on a baking sheet lined with paper towels, or in a colander. Subsequent, take away the surplus moisture by blotting with extra paper towels, or place the combination in a salad spinner and spin like heck. Now you may costume your slaw and eat it, or retailer the cabbage shreds in a clear, coated bowl for as much as 24 hours. (If any extra liquid seeps out of the shreds, simply blot it away.)