Cabbage, like a lot of green leafy vegetables, is made up of mostly water. When combined with salt or vinegar, cabbage weeps – and all of that water seeps out, which is why coleslaw often turns soupy. But, if you salt the cabbage first, you can get rid of the extra moisture and make a much better salad.
Here is how you do it: Remove the core from a green cabbage and cut into into quarters. Use a chef’s knife to cut the cabbage diagonally into long, very thin pieces. Toss the cabbage with 1 tsp. of salt and place it in a colander for 1 hour.
Rinse the cabbage to remove the salt, then gently pat it dry with paper towels.
By taking this step, you can make coleslaw up to three days in advance and it won’t get soggy.
You can prepare it up to three days before serving.
- 1 cabbage, green or red
- 1 medium carrot, shredded
- 4 green onions, thinly sliced
- 1 Tbsp. minced fresh parsley
- 1 tsp. salt
- 1/4 cup buttermilk
- 1/2 cup mayonnaise
- 1/4 cup plain Greek style yogurt (or sour cream)
- 1/3 cup granulated sugar
- 2 Tbsp. cider vinegar
- 1 tsp. lemon juice
- 1 tsp. black pepper
- PREPARE THE CABBAGE:
- Remove the core from a red or green cabbage and cut the cabbage into quarters. Use a chef’s knife to cut the cabbage diagonally into long, very thin pieces.
- Toss the cabbage with 1 tsp. of salt and place it in a colander for at least 1 hour – up to 4 hours.
- Rinse the cabbage to remove the salt, then gently pat dry with paper towels. Don’t squeeze the cabbage.
- MAKE THE DRESSING:
- In a small bowl, whisk together the buttermilk, mayonnaise, yogurt, cider vinegar, sugar, and black pepper.
- TOSS THE SLAW:
- In a large bowl, combine the cabbage, shredded carrot, green onion, parsley, and the dressing. Toss gently to combine. Taste and add salt if needed.
- Refrigerate, covered, for up to three days.