I love coleslaw and I use a really great recipe. My problem is that the cabbage is so waterlogged that it's makes the whole thing too "liquidy". I've heard of people salting the cabbage beforehand to remove excess moisture but does it ruin the end result? Any thoughts, suggestions or tips?
I do that, oil and vinegar, then mayo etc. I tried Tom Fitzmorris' suggestions for stay-crisp cabbage a couple of years ago and it worked: shred cabbage and place in a bowl of ice water for 2-3 hours in the fridge. Drain, and dry cabbage with paper towels. It worked.
The slaw was crispy/crunchy and didn't weep. But I prefer it the old way, so haven't done that again.
Knowing that the cabbage is going to weep, I use what at first seems to be far too little dressing. When I add the dressing to the grated cabbage it seems as though it just couldn't possibly be enough. But after I let it sit at room temperature for about half an hour, I toss it again and it seems just right. You might try using about half the amount of dressing you usually do and see if that works for you.
If you include salt in your dressing, and most of us would, it draws out the moisture from the cabbage and that increases the fluidity of your dressing. The salt prep step you mentioned can be applied, but you have to consider that when you're preparing the dressing to avoid over salting the dish. I like the suggestion offered by JoanN. It's a technique you'll have to learn in order to get it perfect, but IMO it's the best route to follow.
Toss shredded cabbage (1 lb. or 1/2 large heard) and 1 teaspoon salt in colander or large mesh strainer set over medium bowl.
Let stand until cabbage wilts, at least 1 hour or up to 4 hours.
Rinse cabbage under cold running water.
Press, but do not squeeze, to drain; pat dry with paper towels.
I have done a combo of techniques. I have salted the cabbage put in a collander, rinsed and let dry and for me ... not much difference. I like to pat dry and then add a little sauce. I never add salt to my sauce. Add less then what you think. Also I don't put the sauce on way in advance just a couple of hours. Then I check again close to serving and may adjust with a little more sauce, less is better. Then before serving I add a little salt if needed.
Always worked for me.