Crisp green cabbage gets salted and pressed until perfectly crunchy, then tossed with sweet grated carrot and sliced scallion greens for color and bite. The dressing whisks together tangy apple cider vinegar, a touch of sugar, sharp Dijon mustard, celery seed, and black pepper into a smooth, well-balanced coating for every shred of veg. A short rest in the fridge softens the cabbage just enough and lets all those flavors meld into a cool, punchy slaw. It's the kind of make-ahead side that only gets better sitting covered in the fridge, ready to spoon onto sandwiches, pulled meats, or straight alongside dinner. This one is a solid pick for a dairy free spread, no fuss required.
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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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