Appears in Cook's Illustrated July/August 1995, America's Test Kitchen TV
To avoid watery slaw, salt and drain the cabbage before mixing.
We wanted to find a coleslaw recipe that would keep the cabbage from watering down the dressing, with a piquant dressing that wasn’t too sharp. Salting cabbage caused it to lose most of its liquid, leaving the cabbage pickle-crisp. We found...