Peter Aitken wrote:

> "Generously salt" may be the problem. I use this technique and 1 TB of
> kosher salt for a pound of shredded cabbage is plenty. Most of the salt
> leaches away with the liquid that drains off the cabbage. No need to rinse.
> Omit the salt from your dressing.


I've been thinking about making coleslaw, I'll give the salting thing a
whirl. The amount of moisture that seeps out can be quite a detriment to
the final product, worth a shot.




Brian Rodenborn