Coleslaw

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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.

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This is the first time I've tried to make coleslaw and this has ended up being quite good! I did the brining but with my opinion on 'salt generously' and for only about 2 1/2 hours. In turn I used no salt in the dressing and will let everyone salt their own when I serve it.

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this really a note to myself! I added 1 heaping tablespoon of dijon mustard, celery seeds and pepper. I also used india pickle relish about 1 tablespoon and low fat everything else. It needed to sit overnight to blend the flavors.

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Made this for the first time last night. I did not make any changes to recipe. It was very good and I will make this again.