The Purge (of Cabbage)

“Coleslaw: Go Classic or Go Creative,” this month’s Food Focus article from freelance writer Kelsey Casselbury, addresses slaw from topping to side and from origin to innovation. Here, in our online extras, gain an extra tip for keeping your cabbage (and other produce) crisp and moisture-free:

If you want to avoid a soggy message of a slaw, you need to purge the vegetables—particularly the cabbage—of extra moisture. It doesn’t add much prep time and it’s well worth the effort.

Once you’ve sliced the vegetables thinly, put them in a large colander and set that colander over a bowl. Add 1 to 2 tsps. of kosher salt and put the vegetable into the refrigerator. Now, there’s a bit of a dispute about how long it needs to sit (some cooks say 15 minutes is all it needs, while others say you should let it be for at least an hour). Judge by the look and feel; the longer it sits, the softer the vegetables will get.

When the vegetables have released their moisture into the bowl below, rinse them well with cold water and either pat dry with paper towels or dry in a salad spinner. 

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