I plan to make coleslaw for the first time and I read that you are supposed to first salt the slaw and weigh it down so the water goes out (I plan on using the pre-shredded cabbage, I assume this still applies). How much salt do people mean when they salt something to get the water out (I have seen it for eggplant before too). What do you weigh it down with?
Does this process add a lot of sodium to the slaw or egg plant? Thanks!!