Earlier this year I read about a cabbage-salting technique in The Slanted Door cookbook. It’s a simple process: Place cabbage in a large bowl, sprinkle with a small handful of salt, and massage it into the cabbage. Let stand for 15 minutes, then rinse in cold water.
Salting the cabbage draws out some of its moisture, which allows it to better soak up the dressing. It also softens the shreds, which makes it easier to eat. I’ve been employing this technique in every cabbage slaw I make now, even when I use more tender varieties such as Napa or Savoy, and I find it makes all the difference in both taste and texture.
The above-picture cabbage slaw contains shredded cauliflower, scallions, toasted almonds and pumpkin seeds, and it’s dressed in a very light, miso-carrot dressing. It contains no dairy or mayonnaise, which makes it well suited for basking on a buffet table this weekend or any other this summer. You can read more about the salad here or skip straight to the recipe: Cabbage Salad with Miso-Lime Dressing