All too often, coleslaw dressing turns thin and watery. Preventing watery slaw isnt hard, it just requires application of this preparation technique.
All too often, coleslaw dressing turns thin and watery. Preventing watery slaw isnt hard, it just requires application of this preparation technique.
It starts with the shredding. The fresh, squeaky leaves of the cabbage require a sharp knife or the slicing blade of a food processor for best results. Generally it is best to quarter and core the cabbage.
When slicing by hand with a sharp knife, take apart each quarter and assemble into layers or stacks of leaves. Then with a rocking motion and a sharp chefs knife you can achieve fine shreds of cabbage with some rustic personality.
Using a food processer
Use the slicing blade, NOT the shredding blade of a food processor
Alternatively, trim the cabbage into chunks that will fit into the hopper of a food processor fitted with the slicing, not the shredding, blade. The shredding blade create bits of cabbage too fine, reminiscent of KFC coleslaw, while the slicing blade creates beautifully even shreds with much more personality.
After shredding, most coleslaw recipes simply toss the freshly shredded cabbage with a quickly prepared home made dressing. Within an hour the cabbage will begin weeping liquid which begins to dilute the dressing and the cabbage ends up sitting in a puddle of watery dressing that wont cling to the leaves.
To prevent this tear-jerking weeping effect, a little salt goes a long way.
Place your shredded cabbage into a colander or a large mesh strainer over a large bowl. Sprinkle one teaspoon per pound of cabbage over the shreds and toss to evenly distribute the salt throughout the cabbage.
Let stand for at a minimum one hour, preferably 4 hours in total. When you check, 4 hours later, you will be amazed at how much liquid has exuded from the slaw while retaining a pickle-crisp texture.
Press out as much liquid as possible (dont squeeze or wring) and then pat dry with paper toweling.
Prepare your dressing as directed by your favorite coleslaw recipe and it will remain perfectly tender-crisp and puddle free!
One of our favorites for an All-American style coleslaw is Creamy Lemon Buttermilk Coleslaw.
Properly prepared, the humble and inexpensive cabbage is worthy of a all sorts of tastebud tingling flavor enhancments such as Asian Coleslaw.
Check out all of our coleslaw recipes here.
Peanut butter makes a creamy, nutty yet tasty dressing that works deliciously well with this coleslaw.
Buttermilk dressing gives the cole slaw creaminess in taste by keeps it light without adding much in the way of fat. Fresh chives and parsley keeps the taste bright. A tasty side dish with BBQ!
An authentic American creamy coleslaw that doesnt turn watery the next day, with a refreshing hint of lemon.
Super quick, easy to make, and its creamy and delicious with some nice crunch and freshness.
Within about 10 minutes, this Mexican coleslaw is ready to go. Refreshing, light, tasty and packed with goodness.
This recipe tastes exactly like the original Kentucky Fried Chicken coleslaw but without the slightly bitter preservative aftertaste. Its easy to make with a food processor and its very economical.
Celery and peanuts not only added some nice crunch, but also gave the salad some delicious tang and nuttiness. Very easy to prepare, for the best result, put it in the fridge for a couple of hours or overnight to allow the flavor to combine. Tasty and refreshing!
Crunchy and refreshing, the coleslaw was slightly sweet and sour. Loved the dried cranberries in it, I also added one peeled and chopped green apple, our guests really enjoyed it, and gave rave reviews. Another delicious coleslaw is perfect for summer BBQs.
I used roasted bell pepper instead of pimento, which worked perfectly well. Roasted bell pepper added delicious smokiness to the coleslaw, and it was very easy to put together. Refreshing and quite tasty.
A delicious variation of coleslaw made with sweet bell peppers and tabasco sauce.
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Why does my homemade coleslaw go watery?
FAQ
How do you make coleslaw not watery?
How do you get the water out of cabbage for coleslaw?
How do you thicken cole slaw?
Why does coleslaw get soggy?
How do you keep coleslaw from wilting?
Place the cabbage in a colander, toss it with the salt, and let it sit for at least an hour (but two is better if you have the time), tossing it occasionally. The cabbage will appear wilted, but once you squeeze out the liquid, The Kitchn confirms that even dressed coleslaw will stay crisp for hours.
How do you make non-watery coleslaw?
The solution is to salt the cabbage first. This will draw out the moisture and allow you to make a perfect, non-watery coleslaw. Put the cabbage in a colander and toss with salt. Let the colander stand in the sink for at least 1 hour. Place the colander under the faucet and rinse the cabbage under cold water. Pat cabbage dry with paper towels.
Does dressing make coleslaw soggy & watery?
Surprisingly, it doesn’t have anything to do with the amount of dressing, or even when you add the dressing — the key to coleslaw that isn’t soggy and watery lies in the preparation of the cabbage. All you’ve got to do is salt and drain your shredded cabbage before continuing with your recipe.
Does coleslaw need salt?
You know the culprit: salt. But coleslaw relies on salt for flavor. Not to mention, your recipe probably calls for it. There’s actually an easy answer to this coleslaw conundrum. Read on to learn how to salt your slaw to keep the cabbage crisp and the dressing creamy. Salting the cabbage should be step one of any coleslaw recipe.