If you try this salting method, you won't get runny coleslaw.

½ head cabbage, shredded
2-3 carrots, grated
2 teaspoons kosher or sea salt
1 walla walla onion, chopped, or more to taste
½ cup mayo or sourcream, or a mixture
2 tablespoons rice vinegar
Black Pepper

1 pound ground chicken
4 cloves garlic
4 green onions, chopped
2 tablespoons peanut oil
4 small red chiles, finely chopped (Anaheims would be great)
3/4 cup basil leaves, chopped
2 tablespoons fish sauce

1/2 Cup rice wine vinegar
1/4 Cup white wine vinegar
1/2 Cup light corn syrup
2 1/2 Tablespoons fish sauce (Nuoe Mam)
6 Medium garlic cloves -- peeled
2 serrano or jalapeno chilis -- seeded and chopped
2 Tablespoons sugar
1 Cup fresh basil leaves lightly packed -- chopped

1 head sliced green cabbage
1 large sliced onion
3 Tablespoons olive oil
salt and pepper to taste
1 cup white wine

1/2 head cabbage, shredded
2-3 carrots, grated
2 teaspoons kosher or sea salt
1 onion, chopped, or more to taste
4 tablespoons rice vinegar
4 tablespoons salad oil (‘light' olive, canola, etc.)
1 tablespoon toasted sesame oil
1 teaspoon soy sauce
1 tablespoon mirin (Japanese rice wine for cooking), optional
Chopped cilantro
1/3 cup or less toasted sesame seeds, save some to garnish the top

Filling:
2 c. squash puree (Butternut or Delicata)
1/2 c. toasted walnuts, chopped (Toast in a 350 degree oven for 5 minutes.)
1/2 c. shredded parmesan