On Sat, 5 Aug 2017 00:45:22 -0700, "Julie Bove"
> wrote:

>
>"dsi1" > 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.

For meat loaf I add veggies to my meat grinder along with the meat...
saves a lot of knife work... doesn't waste the parsley stems either.