I was reading Bubba's Ultimate Burger post with slaw on it, and I wanted to post a tip for non-runny slaw, so you can top your burgers and dogs with it and not have soggy bread.
Put the shredded cabbage in a bowl and season with kosher salt. Toss it well. Put it in the fridge, covered, for 24 hours. The next day, the salt will have drawn the water out of the cabbage. Just take the cabbage out and dry it with paper towels. Now when you make your slaw and season it, it won't draw the water out.
Put the shredded cabbage in a bowl and season with kosher salt. Toss it well. Put it in the fridge, covered, for 24 hours. The next day, the salt will have drawn the water out of the cabbage. Just take the cabbage out and dry it with paper towels. Now when you make your slaw and season it, it won't draw the water out.
