How it works
Start by finely shredding your cabbage or chosen vegetables to a consistent size. This ensures even salting and moisture release. Next, sprinkle a measured amount of salt over the shredded veg. The salt draws out excess water through osmosis, which softens the cabbage slightly while preserving its crunch. This step is crucial because it prevents your slaw from becoming soggy once dressed. After salting, allow the vegetables to rest for at least 20 to 30 minutes at room temperature. During this period, water is drawn out and collects at the bottom of the bowl. Once resting is complete, firmly squeeze or drain the vegetables to remove the excess liquid. This step concentrates the flavours and improves texture by eliminating the water that would otherwise dilute the dressing. Finally, add your dressing, typically a combination of acid such as vinegar or lemon juice, oil, and fresh herbs. The acid brightens the dish and balances the saltiness, while herbs add freshness and complexity. Dress the slaw just before serving to maintain its crispness. This straightforward method transforms basic shredded cabbage into a vibrant, crunchy side that complements any BBQ or fire-cooked meal.
Best for
- crisp sides
- less watery slaw
- veg-first meals
- balancing rich BBQ dishes
- quick, fresh salads
Common mistakes
- Dressing immediately and ending up watery
- Over-salting and making slaw harsh
- Cutting too thick and getting chewy texture
- Skipping the resting period
- Not squeezing out enough liquid
