Ingredients:

  • 900 g green cabbage, finely shredded
  • 170 g carrots, grated
  • 55 g red onion, thinly sliced
  • 1 tbsp kosher salt
  • 1 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 2 tbsp granulated sugar
  • 1 tsp celery seed
  • 1/2 tsp ground black pepper
  • 1 tsp Dijon mustard

Instructions:

  1. Place the shredded green cabbage, grated carrots, and sliced red onion in a large colander. Sprinkle with 1 tbsp kosher salt and toss well.
  2. Let the vegetables sit for 30 minutes to sweat out excess moisture.
  3. Rinse the vegetables under cold water to remove excess salt, then pat them very dry with a clean kitchen towel.
  4. In a medium bowl, whisk together 1 cup mayonnaise, 1/4 cup apple cider vinegar, 2 tbsp granulated sugar, 1 tsp Dijon mustard, 1 tsp celery seed, and 1/2 tsp ground black pepper until the sugar has dissolved and the mixture is smooth and glossy.
  5. Combine the dried vegetables with the dressing in a large bowl.
  6. Use a spatula to fold the dressing in gently until every piece of cabbage is evenly coated.
  7. Cover and refrigerate for 1 hour to allow flavors to marry.