How to Keep Your Paws From Getting Wet
Cabbage-based sweets – cole or whatever – are great when done right, but so easy to spoil. No one wants a bowl of cabbage wedges bathed in overly sweetened, watered-down mayonnaise, and thankfully no one needs to come to terms with that fate. To keep the jaw from waking up, you just need a little salt.
Sodium chloride (the salt we eat) is a pretty good solute, which means it has a strong tendency to pull water from fruits and vegetables through their cell walls. It’s up to you to decide if you want this process (called osmosis) to take place before or after you put your paw on. (The salt and sugar in your dressing are perfectly capable of pulling out moisture.) This is not a big decision if you accept and then eat your tortilla right away, but if you plan to take it for lunch the next day, or even put it off until for a while, you want to remove excess moisture from there before he even sees a spoonful of mayonnaise (or any other dressing).
Fortunately, this maneuver is easy to carry out; A.A. Newton explained how to do this in her big coleslaw salad guide , but all you have to do is mix 1/4 teaspoon table salt with half a head of kale (and any other vegetables you want to add, such as carrots). or onions), then let sit on a baking sheet lined with paper towels or in a colander for about ten minutes. Then remove excess moisture by blotting with plenty of paper towels, or place the mixture in a salad counter and twist like hell. You can now butcher the meat and eat it, or store the cabbage chunks in a clean, covered bowl for up to 24 hours. (If more liquid has come out of the scraps, just blot it up.)