Why do only some coleslaw recipes (creamy or not) instruct you to toss shredded cabbage with salt and then let it sit for an hour before you dress it?
When you make a quick coleslaw recipe (no salting), you’ll notice after a while that the coleslaw looks and tastes watery. There’s nothing wrong with this method, as long as you serve the coleslaw right away. Now, if you want to make a big batch of ahead of time, then you’re gonna want to salt the cabbage for coleslaw. Salt wicks the moisture out of the cabbage, leaving it wilted but still dense and crunchy. Just remember to quickly rinse the salted shredded cabbage and pat it dry before dressing it (or you’ll have a salty and watery coleslaw)!
Hope this helps!