I followed the board's suggestion and salted my cole slaw to draw out the moisture. I must admit I didn't have kosher, so I used regular salt.
After about an hour the cabbage did yield a good amount of water. But now I taste the dried cabbage and they are too salty! What can I do now? I attempted to wash them and squeeze out the excess water again, but that didn't really help. Should I soak them in water? But that seems to go against my attempt to draw out the moisture.