On Friday, August 4, 2017 at 9:45:53 PM UTC-10, Julie Bove wrote:
> "dsi1" <dsi100ahoo.com> wrote in message
> ...
> > On Friday, August 4, 2017 at 1:21:56 PM UTC-10, Julie Bove wrote:
> >> > wrote in message
> >> ...
> >> > U.S. Janet B. wrote:
> >> >>On Thu, 3 Aug 2017 20:46:17 -0500, Sqwertz wrote:
> >> >>>On Thu, 3 Aug 2017 20:43:12 -0500, Sqwertz wrote:
> >> >>>> On Wed, 02 Aug 2017 08:39:29 -0600, 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?
> >> >>>>
> >> >>>> Salt the cabbage lightly, toss it up, weight it down, and let it
> >> >>>> weep
> >> >>>> in a strainer for a few hours beforehand. Rinse and proceed as
> >> >>>> normal.
> >> >>>
> >> >>>Duh. I should have checked other responses first.
> >> >>>
> >> >>>-sw
> >> >>that's o.k. More answers affirm the answer.
> >> >>Janet US
> >> >
> >> > That salting to remove moisture method will result in limp slaw. If
> >> > the slaw becomes soupy there could be something about the dressing
> >> > that's drawing out water, perhaps too salty... if holding slaw in the
> >> > fridge for more than a day don't salt until it's time to eat it.
> >> > It could also be that the cabbage is old and/or shredded with a dull
> >> > knife. Finely chopped cabbage will release a lot more water than
> >> > shredded, especially if chopped with a dull blade such as with food
> >> > processors... food processor blades tear and crush rather then cleanly
> >> > slice. I make slaw often with the cabbage I grow and I have no soupy
> >> > slaw, however I slice fine shreds with a keenly sharpened carbon steel
> >> > blade... I don't like chopped slaw that can be eaten with a spoon.
> >>
> >> Yay! Someone backing me up! I too use the knife and not the food
> >> processor.
> >
> > I didn't think that people would make coleslaw in a food processor. Sounds
> > like that would be some kind of mess. OTOH, I don't have much experience
> > with food processors. I don't trust them! 
>
> A & W Rootbeer used to make a really good chopped coleslaw. I liked it so
> much that I once went there just for two orders of that. But something
> wasn't right with them that day. I think it was old or something. Didn't
> taste right and I felt unwell after eating it. I never had it after that but
> then the one I got it at closed and I've only been to one perhaps once after
> that. Don't remember it being on the menu.
>
> As for the food processor, I've seen recipes for making it that way but... I
> have found that using the food processor to chop veggies does result in a
> lot of liquid coming out and the chopping isn't necessarily even. I do prep
> veggies this way for meatloaf but rather than adding them right into the
> meat, I cook them down in a skillet with a little olive oil to prevent
> sticking. I tried putting them right in once but they gave off so much
> liquid as they cooked! Someone suggested this method. Really does work. I
> just keep cooking until the mixture is very dry. Gotta stir a lot towards
> the end. Usually use spinach, zucchini, peppers and onions. Might also add
> carrots and celery and tomato.
That A&W slaw was probably sitting out too long. People seem to like KFC coleslaw a lot. It tastes like they put some horseradish, sugar, and MSG, in it. My guess is that some people go there just for the coleslaw.
I passed by a place today that calls itself "The Real KFC" Korean Fried Chicken. Ha ha. I'll bet it tastes pretty good.