Coleslaw

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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.

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The salting of the cabbage just messes up this whole recipe. Couldn't rinse the salt out of the cabbage. Ruined the rest of it. Would like to try again, but need to research how to "salt cabbage" for slaw. " "Generously for 3 hours", way to vague.

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Terrible! Bland and tasteless. Add red onion and some vinegar to give it punch.

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This was yummy, but a little bit too much room for error. I wish there was a clearer quantity for "generously" salting the cabbage. I didn't go too crazy and it was fine. I only let it soak 30 minutes or so, in case you wondered if it would work. It does.

The buttermilk quantity seemed too much. I added it last and only used half, and put another 2 oz. of yogurt (I used the thick Greek kind back in. This seemed to do the trick. This could be adjusted to your liking, but this worked for me.

And I concur, the salad spinner is a must. I would suggest putting the carrot in the spinner as well.

Overall quite yummy! The pickle juice is an awesome touch.

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Too yogurty!! It wasn't what you think of cole slaw. Wasn't sweet or tangy.

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different, but really good. : thanks for the idea. I love trying new recipes.

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Salad spinner is key. I made this many times and loved it. Just made it at my in-laws' house, and they don't have a salad spinner. Now I see why some people felt it was salty and soggy.

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I generally like my food heavily salted, but the salt brining process in this recipe leaves the cabbage WAY too salty even after thorough rinsing.

I think part of the problem is that "kosher salt, as needed" is too vague in terms of how heavily the cabbage should be salted. The recipe should have specified the amount. On the Good Eats episode, Alton seemed to imply that the cabbage should be heavily salted, so I added quite a bit. But after thorough rinsing and wringing the result was like eating straight salt.

My rating is based on the recipe as written, and as written I wouldn't make this again. But I do love the taste of the dressing in this slaw, and I think the water extraction salting makes sense if controlled, so I'm willing to give this another try. I'd also like to make the dressing a little thicker.

On the next attempt, I'm going to try the following adjustments:

- Significantly reduce the amount of kosher salt added to the cabbage for the brining step, to maybe 1/2 to 1 teaspoon or even less.

- Make the buttermilk, mayo, and yogurt equal parts (1/3 cup each, rather than weighted toward the thinner buttermilk. Use Greek yogurt, which is a little thicker and drier.

- Add about 1/2 teaspoon sugar.

- Add no salt to the dressing other than what's in the pickle juice.