Terry Pulliam Burd wrote:
>
> On Tue, 17 Aug 2004 04:15:54 GMT, notbob > arranged
> random neurons, so they looked like this:
>
> >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.
>
> Methinks sometimes the best way is the old fashioned way: after
> shredding the cabbage, fill a large bowl with water and ice cubes and
> soak the cabbage in it for 20 mins. or so. Then get out the paper
> towels. Press as much of the liquid out as you can, then change paper
> towels and do it again.

Good grief! If I had to do all that I would never make
coleslaw! Never heard of doing that to make coleslaw.
Never done it. Make great, non-soggy coleslaw. So there.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?