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Reviewed Coleslaw

Jun 14, 2013 in Food Network Community Toolbox on

The key to crunchy non-watery slaw is to rinse the cabbage very well after salting/draining. If you watch the video, you might catch 2 tricks: 1. he salts the cabbage, tosses it, then salts it again - possibly multiple times - thus using a "generous" amount of salt. 2. he soaks the salted cabbage in a huge container of water - not just running it "

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