Of Course You Should Salt Your Salad Greens, But When You Do It Matters
In the event you’ve never thought of timing and salt
The word salad comes from the Latin word for salt, so it’s no surprise that the two concepts go hand in hand: salting vegetables, even briefly, can maximize their crispness and flavor by causing them to release their water. But when should you add salt? Turns out that timing matters. Here are some thoughts below.
Cabbage
When slaws are made with salted cabbage, they are noticeably less watery and stay crisp and fresh for a few days longer. Put sliced cabbage in a colander, sprinkle with salt (about a tablespoon for 6 cups cabbage), and let sit. After about an hour, rinse and drain. For extra crispness, rinse, then wring dry in a towel after salting; if that’s not your goal, just pat dry after rinsing.
Cucumbers
Ordinary cukes benefit a lot from salting. First peel, seed and slice them. Then…
