On Tue, 17 Aug 2004 04:15:54 GMT, notbob
> wrote:

> 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 don't think I'll be trying this again.

That's the way I feel about salting cucumbers for cucumber
salad. No matter how much I rinse, the salt residue still
over powers every other flavor.

sf
Practice safe eating - always use condiments