Why This Recipe Works
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.