Tip Courtesy of Alton Brown, Good Eats

I have never done this before with Coleslaw (only cucumbers, but thats another recipe ), but Alton advises to generously salt the cabbage in the colander. Place a bowl underneath the colander and let the cabbage drain for at least 3 hours. The salt removes all the moisture from the cabbage leaving you with a crunchier, less watery slaw....come on, we all know how slaw looks after a few hours in the fridge

Great tip, I am definitely going to try this

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Boy, girl, sounds like you are really into AB these days.....You aren't honing in on my loverboy are you? ()

LMAO I would never do that, you know better

He had some really great episodes lately, so I thought I would share

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Hey, do you guys think this would work for cuecumber salad too?

Totally Christie! What type of cucumber salad do you make? Just curious as I was brought up on (and make myself now) cucumbers in sour cream. Anyway, one of the things mom always taught me was to salt the cukes and let em sit overnight, then drain out all the water in the morning

I just never thought to do it with cabbage

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Mmmm, with sour cream sounds good, I think that's how they do it in India. My family was raised on mayonaise, though. (You can tell by looking at them ) Anyhow, mine's realy simple, just mayo, dill weed, and salt. I used to add the salt once it was already on my plate to keep it from getting yucky, but now I have a new trick Thanks!