"BlueBrooke" > wrote in message
...
> On Sun, 13 Feb 2011 09:54:30 -0500, "Janet" >
> wrote:
>
>>It is not uncommon to salt vegetables to draw out liquid and avoid
>>wateriness. Zucchini, for example. I salt eggplant--only for certain ways
>>of
>>cooking it--to draw out the water.
>
> Yup -- that's how I solved my watery coleslaw problem. Salt the
> cabbage, let it drain for awhile in a colander and rinse thoroughly.
> Nice and crunchy, and no pool of liquid in the bottom of the bowl when
> I'm mousing around in the fidge for leftovers. Grandmas know
> everything. :-D

Hey, I never thought to do that with coleslaw. I hate that pool, so will do
it next time. Thanks.

Cheri