Perfect Crisp and Colorful Slaw (No More Watery!)

Directions

• Combine the shredded cabbage shredded carrots and chopped red bell pepper in a large bowl.
• Sprinkle about 1 teaspoon of salt over the vegetables and toss well to coat. Let this mixture sit for at least 30 minutes. You will see liquid collecting at the bottom of the bowl. This is the key step to preventing watery slaw later.
• While the vegetables are sitting whisk together the mayonnaise apple cider vinegar sugar 1/2 teaspoon salt and 1/4 teaspoon black pepper in a separate small bowl. Taste and adjust seasoning as needed.
• After 30 minutes or longer thoroughly drain the vegetable mixture. You can also rinse the vegetables under cold water briefly then drain them very well. The most important part is to squeeze out as much excess moisture as possible. Using a clean kitchen towel or paper towels to pat them dry helps a lot. This removes the excess salt used for draining and a lot of the water.
• Add the well-drained and dried vegetable mixture to the bowl with the dressing.
• Toss everything together until the vegetables are evenly coated.
• Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. The vegetables will stay crisp thanks to that simple draining step.