Say Goodbye To Watery Coleslaw

How To Avoid Watery Coleslaw

You make a beautiful crispy coleslaw ahead of time, you place it in the refrigerator.  When you get to the potluck you are horrified that your coleslaw dressing is watery!  You wonder where this water came from?  Good news!  You can easily avoid this nightmare. 

 — WHY COLESLAW BECOMES WATERY — 

A head of cabbage is 93% water.  This high water content helps keep it crisp and crunchy.  But it also makes for a watery dressing when making coleslaw.  The reason for this is because the pectin in the cell walls of the cabbage hold onto the water.  But when you add dressing to the coleslaw, the salt in the dressing slowly draws out the water by breaking down the pectin in the cell walls. 

 — HOW TO AVOID WATERY COLESLAW —

What you want to do is get rid of the water before it releases into the prepared coleslaw.  To do this you add salt to the shredded cabbage, toss it in a colander and place it over the bowl and allow to sit for 1 to 4 hours.  The salt will slowly draw out the water.   Once drained thoroughly, rinse the salt off of the cabbage in the colander, allow to drain and add to a bowl.  Follow the recipe for

Crisp and Light
Diary Free Coleslaw.

NOW YOU DON’T HAVE TO WORRY ABOUT WATERY COLESLAW AGAIN!

 

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