Crisp green cabbage and sweet grated carrot come together in this creamy, tangy classic, brightened with scallion and a hit of Dijon mustard. Salting and draining the cabbage first is the trick to keeping every bite crunchy instead of watery, while a touch of celery seed and cider vinegar gives the dressing its signature zip. This is the kind of side that gets better as it sits, so a quick chill in the fridge lets the flavors meld into something tangy, cool, and utterly scoopable. It's an easy make-ahead dish that pairs with just about anything off the grill or piled onto a sandwich, and it comes together with pantry staples and about ten minutes of active work. A great pick for a vegetarian table, this coleslaw is proof that a few humble vegetables and a well-balanced dressing can steal the show.
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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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