If you want to get a jump on your holiday prep but know if you make coleslaw it will be too soggy ad limp by serving time, here’s what to do: fill a bowl with 1 tablespoon of kosher salt and 2 quarts of water. Submerge the whole head of cabbage in this for 10 minutes. Rinse, drain, and chop as usual. The salt will have acted as a brine that will keep the cabbage crunchy for hours!