The amount of liquid I strained out of my coworkers coleslaw. And t was still super creamy after lol
The amount of liquid I strained out of my coworkers coleslaw. And t was still super creamy after lol
by WhiteRabbit_412_
43 Comments
coldfoamer
Won’t that dry out quickly? The way I was taught was to serve with a slotted spoon, and that the liquid will keep it fresh.
No_Math_1234
Interesting thing about carrots and cabbage: they’re mostly water
Particular-Skirt963
I think commercially its supposed to be like that. Itd be trash in a household though
Duke2daMoon
You are supposed to salt your cabbage first and let it drain then mix wet ingredients
oneangrywaiter
Guessing they didn’t salt and degorge the cabbage before making it.
Marco_Heimdall
At that point, it’s not coleslaw, it’s cabbage gazpacho.
queenapsalar
God I hate a soupy coleslaw it is vile
fumblebuttskins
Someone doesn’t remember a key step.
SoulKnightmare
Slaw dressing will draw a lot of moisture out of the veggies
GeneralBanana765
Colespacho
Negative-Appeal-340
This is the reason it took me until being an adult to finally like coleslaw. It was more soup than anything with the restaurants and family that made it. I called it coleslop until I had it made by someone who cared.
DonutWhole9717
The urge to dip biscuits in the slaw juice
Ancient-Chinglish
Pernicious_Possum
Gotta salt that cabbage if you want good slaw. Salt, let it sit for half an hour, then rinse it and wring it out. It’s a shame not to. Good slaw deserves some respect
keithcody
r/DrinkItYouCoward
sticks_no5
Had you considered they were just making a really strange soup
Princess_Slagathor
The best coleslaw in the world is at Burger Barn, Irvine KY. It’s sloppy, wet, and crunchy. And dipping their fries in it is heaven on earth.
This comment was typed five years ago, before they got bought out and ruined.
Mysterious-Alps-5186
Diddy would guzzle that
Coleslaw_McDraw
I fucking love some coleslaw.
West-Vacation8190
if this was destined to be a garnish for the burgers, i’d like to have a private chat with your fella about what happens after the plate leaves the kitchen.
BraveRutherford
Thank you. I love a mayo/buttermilk based creamy coleslaw on occasion but I had some fried fish with a side of slaw soup the other day that was really disappointing haha
Broken_Toad_Box
This is a war crime.
natorgator15
You should sell the juice as a side.
MammaMeggy
I’m not saying it’s right, but at the little BBQ restaurant I worked at we never salted the cabbage and it still came out NOTHING like this 😅
AggravatingFlow1178
Cabbage was not salted + drained before adding sauce.
NoAttorney9330
It’s jail for all involved
Smeagollum1
Brother that’s a soup lol
out_of_shape_hiker
coleslaw is an eastern european soup no?
pinkkabuterimon
The post-draining photo looks exactly like my grandmother’s coleslaw. I’ve been trying to figure out how she made the ‘slaw so deliciously creamy for YEARS, was this the secret all along? Doing whatever the hell your coworker did?
Jeramy_Jones
I didn’t notice the sub and thought this was gonna be one of those “the amount of liquid that I *drained from this patient’s access*” kinda posts.
Kaitivere
The problem I see here is that coleslaw exists.
rrrrrrez
Jillredhanded
Toss the slaw mix with just barely a drizzle of ACV and generous S&P. Dump into a pref HP and press overnight to drain. Dress per spec.
Alexander_the_sk8
Is there anything y’all do with the cabbage juice after straining/pressing/spinning?
DescriptionAlert400
The cylinder has started producing liquid
Key_Special_8985
ImtheDude27
That’s not cole slaw, that’s cole soup. I can’t figure out how anyone would have that much liquid without purposely doing it.
Both_War2037
Sir, that is soup.
shawnlxc
Take that juice and dip hot dog buns in it.
Top with mustard, a spiral cut hot dog deep fried in chicken grease, finish with hotdog chili made by an abuela and chives from chive guys finest day.
43 Comments
Won’t that dry out quickly? The way I was taught was to serve with a slotted spoon, and that the liquid will keep it fresh.
Interesting thing about carrots and cabbage: they’re mostly water
I think commercially its supposed to be like that. Itd be trash in a household though
You are supposed to salt your cabbage first and let it drain then mix wet ingredients
Guessing they didn’t salt and degorge the cabbage before making it.
At that point, it’s not coleslaw, it’s cabbage gazpacho.
God I hate a soupy coleslaw it is vile
Someone doesn’t remember a key step.
Slaw dressing will draw a lot of moisture out of the veggies
Colespacho
This is the reason it took me until being an adult to finally like coleslaw. It was more soup than anything with the restaurants and family that made it. I called it coleslop until I had it made by someone who cared.
The urge to dip biscuits in the slaw juice
Gotta salt that cabbage if you want good slaw. Salt, let it sit for half an hour, then rinse it and wring it out. It’s a shame not to. Good slaw deserves some respect
r/DrinkItYouCoward
Had you considered they were just making a really strange soup
The best coleslaw in the world is at Burger Barn, Irvine KY. It’s sloppy, wet, and crunchy. And dipping their fries in it is heaven on earth.
This comment was typed five years ago, before they got bought out and ruined.
Diddy would guzzle that
I fucking love some coleslaw.
if this was destined to be a garnish for the burgers, i’d like to have a private chat with your fella about what happens after the plate leaves the kitchen.
Thank you. I love a mayo/buttermilk based creamy coleslaw on occasion but I had some fried fish with a side of slaw soup the other day that was really disappointing haha
This is a war crime.
You should sell the juice as a side.
I’m not saying it’s right, but at the little BBQ restaurant I worked at we never salted the cabbage and it still came out NOTHING like this 😅
Cabbage was not salted + drained before adding sauce.
It’s jail for all involved
Brother that’s a soup lol
coleslaw is an eastern european soup no?
The post-draining photo looks exactly like my grandmother’s coleslaw. I’ve been trying to figure out how she made the ‘slaw so deliciously creamy for YEARS, was this the secret all along? Doing whatever the hell your coworker did?
I didn’t notice the sub and thought this was gonna be one of those “the amount of liquid that I *drained from this patient’s access*” kinda posts.
The problem I see here is that coleslaw exists.
Toss the slaw mix with just barely a drizzle of ACV and generous S&P. Dump into a pref HP and press overnight to drain. Dress per spec.
Is there anything y’all do with the cabbage juice after straining/pressing/spinning?
The cylinder has started producing liquid
That’s not cole slaw, that’s cole soup. I can’t figure out how anyone would have that much liquid without purposely doing it.
Sir, that is soup.
Take that juice and dip hot dog buns in it.
Top with mustard, a spiral cut hot dog deep fried in chicken grease, finish with hotdog chili made by an abuela and chives from chive guys finest day.
Drink it
Bless you.
There’s nothing worse than coleslaw soup.
Colesloup
colesoup