Earlier this year I learned a salting-and-rinsing technique for cabbage from The Slanted Door cookbook that forever changed my slaw-making (and eating) experience. A brief salting softened the shreds of cabbage, allowing them to better absorb the dressing. The texture, too, improved, making the cabbage easier to eat. Over the long weekend, I learned a similar but different technique from Julia Turshen’s Small Victories. Read more about it here or skip straight to the recipe below. PS: Simplest Cabbage Slaw. 5 from 5 reviews
