Crisp green cabbage gets salted and drained until perfectly crunchy, then tossed with grated carrot and thinly sliced scallion greens for color and bite. The dressing whisks up creamy and tangy, with apple cider vinegar, Dijon mustard, and celery seed giving it that classic sharp edge instead of any sweetness. A short rest in the fridge lets the cabbage soften just enough while everything melds into one cohesive, well-seasoned slaw. It's an easy make-ahead side that holds up well on a plate next to barbecue, sandwiches, or grilled anything. Straightforward and reliably crunchy, this version fits neatly into an added sugar free spread.
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Toss the shredded cabbage with the kosher salt in a large mixing bowl. Let it sit for 10 minutes, then squeeze out as much liquid as possible with your hands or a clean kitchen towel. Discard the liquid.
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, and black pepper until smooth and fully combined.
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