I never use salt in slaw nor red cabbage. Slaw will weep so after it is made put it in a strainer on top of a bowl then wrap it the liquid drips down. Another way is add some pectin or modified food starch to the slaw, this is done commercially and it helps hold th liquid to the strands of cabbage. The red cabbage will turn the slaw pink or purple in a matter of hours. There is a famous deli chain here in Florida that I developed a formula for their slaw and Tuna salad years ago Here is the slaw
2 carrots peeled and shredded
1 med head cabbage shredded
2 heaping Tablespoons celery seed
1 1/4 cups cider vineagar
3/4 cup sugar
2 T corn syrup
1 t white pepper
1 cup HELLMANS ONLY MAYO
1/4 cup fresh chopped parsley
1 small can crushed pineapple(optional)
In s/s bowl put mayo, vinegar .sugar, corn syrup, pepper,celery seed,carrots. (pineapple if wanted0
Mix all together well with a s/s wire whip then add cabbage. store in fridge,chill covered at least 2 hours ,
try and produce only enough for a day.
Reason I spec Hellmans is that it contains just enough salt in its own right to the mix. others have to much
If you want you can put shredded red cabbage on top but not in.
Note.* If you want to add onion home you can, we did not because the onion cut down on the shelf life of slaw.