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The point of the salt is to pull water out of the cabbage so you don't end up with water-logged coleslaw at the end of the process. You salt it, and make sure liquid is DRAINING out of the cabbage. If you salt it and then let it sit in its own salty juices, you are effectively brining the cabbage. So, duh, it will taste salty.

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I guess what chefs think of as "generous" is what we think of as 3/4 to 1 tsp. That's what it looked as though he added in the video. I didn't have a problem with the cabbage being salty, I left in in the colander over a bowl and stirred it every hour or so. When it was time to rinse it I plunged it into a big bowl of cold water and drained it, changing the water twice. It seemed fine to me. Maybe you just have to make sure the cabbage doesn't sit in the salty juices while it "brines". As for the dressing, I thought it was great, but of course I adjusted the seasonings to my own taste. My family couldn't get enough of it last summer. I am out of yogurt so I am going to try this substituting sour cream this time. I'll let you know how it goes.

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I rinsed it 6 times and spinned it, but it still was way too salty. I did not add salt to the dressing but it was not edible.