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Reviewed Coleslaw

Jan 6, 2013 in Food Network Community Toolbox on

The point of the salt is to pull water out of the cabbage so you don't end up with water-logged coleslaw at the end of the process. You salt it, and make sure liquid is DRAINING out of the cabbage. If you salt it and then let it sit in its own salty juices, you are effectively brining the cabbage. So, duh, it will taste salty. "

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