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Do you Wilt the Cabbage when making Coleslaw?

 
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Do you Wilt the Cabbage when making Coleslaw?

I have not made coleslaw in a while.  I could not remember how much salt to use to wilt the cabbage.

I looked at several recipes and none suggested wilting the cabbage.

I went with 1/2 Tablespoon salt.  Just salt.

Do you just use salt or salt and water?

How long do you wilt the cabbage?
 
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I don't. When I make it the cabbage wilts after I have it all mixed up (I make a non-mayo coleslaw, so it doesn't matter).
I don't remember my mother ever wilting cabbage, even with mayo-based slaw, just mixing it all up.
 
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I never used to, but the last time I made it, I did - and, it was better. But, I didn't salt it, I just 'massaged' it pretty firmly, like it was kale, then left it got a couple hours, before adding everything else.
 
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Neat! I didn't even know that was a thing. I like slaw well enough but my wife doesn't, so I don't make it very often.
 
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No no no! Coleslaw has to be crunchy, say I!
 
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After I posted this I found my coleslaw recipe in the similar threads.

Douglas, wilting the cabbage does not take out the crunch.

It removes the water from the cabbage so that the cabbage doesn't add extra water to the coleslaw, thus watering down the mayo or salad dressing.

After wilting the excess water is drain away.

https://permies.com/t/247821/Cole-Slaw

I don't have any carrots so I am going to add diced tomatoes fresh from the garden.

 
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Anne Miller wrote:I don't have any carrots so I am going to add diced tomatoes fresh from the garden.


I definitely do the dice-salt-drain business with tomatoes if I'm going to add them to a salad like this. I might even save the juice, which is usually delicious, for something else.
 
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The recipe I use says to wilt it. I did it the first time only. To me, the slaw is not runny at all. Though I am certain it has more liquid than the author intended. It's in Better home and garden cookbook from the 1980's.
 
Douglas Alpenstock
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Anne Miller wrote:Douglas, wilting the cabbage does not take out the crunch.

It removes the water from the cabbage so that the cabbage doesn't add extra water to the coleslaw, thus watering down the mayo or salad dressing.


Ah! Now I understand. Thanks Anne!
 
Anne Miller
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Tereza Okava wrote:I definitely do the dice-salt-drain business with tomatoes if I'm going to add them to a salad like this. I might even save the juice, which is usually delicious, for something else.



I had not thought of salting the tomatoes.  I usually remove the seeds and pulp though.
 
I agree. Here's the link: http://stoves2.com
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