"notbob" > wrote in message
news:ZDfUc.22900$mD.6052@attbi_s02...
> I tried AB's trick of salting raw cabbage slaw to leach the
moisture
> out so it wouldn't get soggy, then washing and draining . It
didn't work
> out too well. Sure, the moisture was drawn out, but I could
never get the
> salt off, no matter how many times I wash and dried. Maybe I
left the salt
> on too long. Anyone remember the recommended time? Also,
while the slaw
> did as predicted, more of less, and no more liquid leached out
to water
> down the dressing, the slaw itself was less than appetizing.
Besides the
> residual salt taste, the cabbage was kinda leathery. Still
crunchy, mind
> you, but a diminished crunchy.
>

I've found that using dried vegetables improves recipes by
absorbing much of the liquid. So I use dried chopped onions, and
Penzey's mixed red and green peppers and celery. The celery and
peppers are especially good in tuna salad.

--
barry in indy