On 8/2/2017 10:39 AM, U.S. Janet B. wrote:
>
> Have you folks come up with a solution to soupy slaw? I only make
> slaw about once a year because my husband likes it and I really,
> really don't. The only slaw that I know is the vinegar kind my mother
> made and I like that fine, I just don't care for the mayonnaise kind.
> Anyway, I always end up with soupy slaw especially as leftovers.
> Fixes?
> Janet US
>

Salt the cabbage and let it sit for 30 to 60 minutes. Gently press and
get rid of the excess water.

My preference is finely chopped with a mayo/cider vinegar/dijon mustard
dressing.