Have you cut down on the salt you are adding? That would do it.
Linda C

I think your cabbage may not be fresh. When it comes into season closer to home, your coleslaw will improve!

Cabbage is a storage crop and if stored correctly should be good even to the end of storage season (now). Flaccid and leathery leaves sounds like stored warm to me. Find another supplier

Salt, moisture and dressings all work together but like a musical score need a conductor or the timing can be off.
That conductor can be you or the dressing. Should be you.

So, give yourself a head start by placing the shredded cabbage into a colander or spinner basket and salting it, allowing moisture to leech out. Use a couple of tablespoons per head, just mix it through the cabbage and let it stand.

Once it has dropped moisture, rinse and spin it well and then either refrigerate for later (next day even) or refrigerate and then dress it.

May sound like overkill but you get crisp, crunchy slaw with no "puddle" on the plate from the dressing leeching out the moisture.

Thanks Metaxa! I was wondering about presalting it. I've had this problem with cabbage bought at several different places, but I'll keep trying to find something better. Meanwhile, this will tide me over until the fresher local stuff comes on. I figured it was probably due to the sugars in the veg. sturning to starch, but what do I know about plant chemistry.

That's what I was referring to by asking if you had cut down on salt.....

I didn't know that about salting cabbage.
I noticed the same thing when I made coleslaw this weekend....it was actually tough to chew.

I'll make sure I try this next time. Thanks Metaxa!