Question 1

How do you keep coleslaw from being watery?

Accepted Answer

While coleslaw can be made ahead, the longer it sits, the more liquid can form from the vegetables.

If you find your coleslaw gets too watery, you can pre-salt the cabbage and carrots before adding to the dressing.

Place the vegetables in a large colander and sprinkle a teaspoon of salt on them. Toss to coat, then let the veggies sit over a bowl for 1 hour to extract excess liquid.

Gently squeeze out extra liquid and pat dry, then add to dressing and mix.

Question 2

How do I cut the cabbage?

Accepted Answer

To cut cabbage for coleslaw, first cut it down the middle from top to bottom. Then, slice it again down the middle so you have four quarters.

Cut out the thick core carefully. From there, you can either use a knife to cut the cabbage into thin pieces, or you can chop the cabbage in a food processor.

I prefer thin shreds for coleslaw, so I cut it by hand.

Question 3

What's the best cabbage to use for coleslaw?

Accepted Answer

Classic coleslaw is made from a mix of green and red (purple) cabbage. These cabbages have crisp leaves that stand up to the dressing even after sitting, keeping the dish full of crunch.

You can use just green cabbage if you prefer. Note that cut red cabbage can color the dressing as it sits.

Question 4

What can I do with leftover cabbage?

Accepted Answer

You'll likely have extra cabbage from making this recipe.

Use it to make roasted cabbage (cutting into wedges instead of steaks) or pork cabbage skillet.

You can also sauté cabbage with bacon for a savory side dish, or add cabbage to your favorite salads.

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