Published July 1, 1995.
We wanted to find a coleslaw recipe that would keep the cabbage from watering down the dressing, with a piquant dressing that wasn’t too sharp. Salting cabbage caused it to lose most of its liquid, leaving the cabbage pickle-crisp. We found that salted cabbage also took on more of the dressing's flavors. After a number of failed experiments with dressings for our coleslaw recipe, we decided to give low-acidity rice vinegar a try. We drizzled a bit over the mayonnaise-tossed cabbage and found its mild acidity perfect for coleslaw.
Since rice wine vinegar tends to mellow, you may want to use cider vinegar if making the slaw a day ahead. The presence of the sugar in this recipe keeps you from having to rinse off salt from the cabbage, as is ordinarily the case.
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