Sweet and Tangy Coleslaw with Red Bell Pepper and Jalapeño
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Appears in Cook's Illustrated May/June 2011
We wanted a quick, bright alternative to creamy coleslaw, but how do you make a speedy slaw that’s not awash in watery dressing?
WHY THIS RECIPE WORKS
To keep our coleslaw recipe crisp, we needed to find a way to make the cabbage shed its excess water. Our usual technique involves salting the cabbage for a few hours, but we were determined to speed up the process. We discovered that sugar...
