Salting the cabbage draws out some of its moisture, which allows it to better soak up the dressing. It also softens the shreds, which makes it easier to eat. I’ve been employing this technique in every cabbage slaw I make now, even when I use more tender varieties such as Napa or Savoy, and I find it makes all the difference in both taste and texture. The above-picture broccoli and cabbage slaw contains scallions, toasted almonds, and pumpkin seeds, and it’s dressed in a very light, miso-carrot dressing. It contains no dairy or mayonnaise, which makes it well-suited for basking on a buffet table this weekend or any other this summer. PS: More Salads & Sides 5 from 2 reviews
