On Wed, 2 Aug 2017 11:11:07 -0400, Ed Pawlowski > wrote:

>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.

I'll do the salting thing. Your slaw sounds good. Maybe my husband
would go for that. Do you have a recipe or do you eyeball it?
Tips please? Thanks
Janet US