Buzz
I’m a fan of all types of coleslaw – whether it’s sweet, tangy, vinegary, or even spicy with a hint of pepper jelly. But watery coleslaw? Not so much. If you’ve ever seen coleslaw that’s been left out for a while, you know what I mean. What starts as crunchy, cool cabbage and carrots soon turns into a soggy mess floating in diluted dressing. Thankfully, you can prevent the watery disaster with just a pinch of salt.
Cabbage, like many veggies, holds onto water within its cells. When combined with a salty and sugary dressing (two ingredients commonly found in coleslaw dressings), the cabbage tries to balance out the salt and sugar levels by releasing its moisture into the bowl. This process, known as osmosis, is inevitable. So, why not make it work for you by drawing out the excess water before adding the dressing?
Salting cabbage (or any vegetable) triggers a few key reactions. First, the salt pulls moisture out of the vegetable, preventing the dressing from drawing it out later. The cabbage shreds soften just slightly, becoming more flexible while maintaining their crunch. They lose the raw, cruciferous bite and gain a more pliable texture, without turning mushy. (For softer cabbage, like in sauerkraut, you'll need to massage it with salt.) Removing the excess water also intensifies the cabbage’s flavor, leaving behind crisp, tasty shreds that stay firm and won’t turn watery after sitting out for a while.
How to Salt Cabbage for Perfect Coleslaw
Begin by finely shredding your cabbage. I prefer using a sharp knife or mandoline for precision, but if you need to take a shortcut, use the slicing attachment on your food processor, not the shredding one. The shredding blade (or box grater) can damage the cabbage’s cellular structure, which may result in a soggy slaw.
Essential Tools for the Best Slaw:
A reasonably priced chef’s knife: Mercer Culinary M22608 8-Inch Chef’s Knife
A reliable colander for draining: ExcelSteel Stainless Steel Colander
A compact, collapsible salad spinner: Prepworks Salad Spinner
Once your cabbage is shredded, sprinkle 1 teaspoon of fine salt per pound of cabbage, place it in a colander, and let it drain for about two hours. Afterward, rinse off the salt and thoroughly dry the cabbage—use a salad spinner or gently press the cabbage between clean kitchen towels (or paper towels), replacing the towels as needed.
Avoid Soaking Your Cabbage in Ice Water
Some recipes suggest a cold soak, but it’s not the best idea. Soaking cabbage in ice water might temporarily make it crunchier, similar to how a damp paper towel keeps lettuce crisp. However, this only introduces more water for the dressing’s solutes to draw out, leading to excess liquid collecting at the bottom of the bowl.
Dress Just Before Serving
The longer cabbage sits in dressing, the more time the salt and sugar will have to work their magic. While salting helps delay the sog, dressing right before serving offers an extra line of defense. The sog is the enemy of a fresh, appetizing slaw. Need a good dressing? Try ours. (It’s got mayo and sour cream, and I think that’s a winning combo.)
