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[quote=Anonymous]I made coleslaw tonight. I usually don't use a recipe but decided to do serious eats classic cole slaw, which meant tossing with sugar and salt and letting it sit for 5 minutes to draw out the water, then rinse, drain, and dry with a salad spinner or towels. I have a cheap salad spinner but it never seems to remove water (it does spin like crazy but there is no sign of water drops leaving the basket) so I laid the chopped cabbage, onion, carrots on clean towels, so that part worked but now I have a bunch of towels to wash. The dressing is almost exactly what I would make anyway.

So, when I make it, usually the dressing gets very liquid because of water drawn from the cabbage (It also looks orange because I use more carrots that most people probably do). But. . . . I rinsed like crazy (like the rinse water had no salt taste at all) but the slaw was still noticeably salty, not inedible but more than I would like. My usual slaw I can sit and stuff myself with, but it really is too liquidy. So if anyone else has a suggestion . . . .

My other favorite is deconstructed stuffed peppers, I use the same ingredients but cabbage is sliced thin with a knife.

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