Crisp green cabbage and grated carrots form the base of this cold, crunchy side, brightened with sliced scallions and a quick salt-and-drain step that keeps everything crisp instead of watery. The dressing comes together with a tangy hit of apple cider vinegar, a touch of sugar, Dijon mustard, and celery seed for that unmistakable classic coleslaw flavor in every forkful. A short chill in the fridge lets the vegetables soften just slightly while the dressing really soaks in, so the texture stays crunchy but the flavor turns rich and tangy. It's an easy make-ahead side that pairs with just about anything off the grill, and it's a solid pick for a gluten free spread without any fuss.
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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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