Depending on the ingredients and dressing used for your coleslaw, often upon setting for a while the vegetables leak out their fluids into the dressing. This is common and many restaurants throw away what they didn’t use at the end of the day/night, starting and ending fresh – no leftover coleslaw!
That happened to me the other day when I had leftover BLEU CREAM RADISH SLAW. Radishes contain a lot of water, so I wasn’t surprised, but it tasted so good I wanted to keep and use what was leftover.
So what to do? How can I absorb some of the liquid without just draining it, which leaves the salad limp?
Panko crumbs. Plain panko crumbs. I added a couple Tablespoons and voila, back in shape so I could enjoy the rest of it.
Simply stir it in, not too much, just what you need. Let it set for a while so the crumbs absorb the liquid and you’re good to go. No one will know what you did. I then was able to use it on a specialty breakfast open-face sandwich using hash brown patties I was making with good result.
Notes: Do not use regular fresh or dried breadcrumbs. Panko only. Okay?