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AB's cole slaw ...yuk!
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. nb |
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