Cabbage and Red Pepper Salad with Lime-Cumin Vinaigrette
Why This Recipe Works
Cabbage salads are diluted by the cabbage itself. Its cells are full of water that leaches out once a salad is allowed to sit. One way to solve this problem in our coleslaw recipe, we figured, was to get rid of some of this water before making the salad, and the easiest way to do that was to salt the cabbage to draw out the liquid. While this method does take just a bit of the crunch out of the cabbage, the cabbage salad recipes made with it had a nice pickle-crisp texture, and no one could call them watery.