Crisp cabbage, sweet grated carrot, and thin ribbons of red onion come together in this crunchy, colorful slaw that's built for picnic tables and backyard cookouts alike. Salting and pressing the cabbage first is the real secret here — it draws out excess moisture so the finished slaw stays crisp instead of watery, even after a good soak in the tangy dressing. That dressing brings the tang, with apple cider vinegar, a touch of sugar, sharp Dijon mustard, and celery seed working together for that classic sweet-and-tangy coleslaw flavor. A short rest in the fridge lets everything meld into a cool, refreshing side that's just as good piled onto a sandwich as it is served straight from the bowl. It's a reliable, crowd-pleasing option to keep in your dairy free recipe box all summer long.
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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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