I have been on a cole slaw kick lately, and want to make the very best.
Mom made the most delicious coleslaw and kept it for days in large jars in the fridge.
Mom made hers by shredding the cabbage with a knife, salting the shredded cabbage with kosher salt, weighting and draining off the liquid drawn out.
She added grated carrots. Her dressing was Hellman's mayo with fresh lemon juice and sugar, and some pepper.
Do you all feel the salting is necessary? helpful? Indespensable?