Quick Tip: Salting Cabbage

Presalting cabbage for cole slaw reduces its moisture content, creating a less-soggy end product; it also diminishes its bitterness.

Here's what you do: Shred a head of cabbage in your preferred coleslaw shape/size and place it in a colander over a medium bowl, or right in the sink. Sprinkle 1 tbsp. of salt and mix it through with your hands. Leave the cabbage for an hour or so -- don't worry if it looks soggy, that's just the moisture being pulled out. Rinse it in cold water, and dry it thoroughly with a clean dish towel.