Crisp green cabbage, sweet grated carrot, and thin ribbons of red onion get salted and pressed to draw out excess moisture, which is the trick to a coleslaw that stays crunchy instead of watery. The dressing whisks together creamy mayonnaise, tangy apple cider vinegar, Dijon mustard, and celery seed into a smooth, well-seasoned coating that clings to every strand. A short chill in the fridge lets everything meld into that classic tangy-creamy slaw flavor you're after, with real crunch in every bite. It's an easy make-ahead side for barbecues, sandwiches, or weeknight dinners, and it holds up well in the fridge for days. This version is a solid pick if you're keeping an eye on added sugar, since it delivers all the familiar flavor without leaning on it.
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Toss the shredded cabbage, grated carrots, and sliced red onion together in a large mixing bowl. Sprinkle with the kosher salt and toss well to coat. Let stand for 10 minutes, until the cabbage has released some moisture and softened slightly.
While the cabbage rests, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, and black pepper in a small mixing bowl until smooth and uniform.
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