This crisp, creamy coleslaw starts with finely shredded green cabbage, grated carrots, and thin ribbons of red onion, salted and pressed to draw out excess moisture so the final texture stays crunchy instead of watery. The dressing is a tangy, well-balanced mix of mayonnaise, apple cider vinegar, a touch of sugar, Dijon mustard, and celery seed, whisked smooth and tossed through every strand until fully coated. A short chill in the fridge lets the flavors meld and gives the slaw that classic, deli-style tang. It's a straightforward, no-fuss side that comes together with basic produce and pantry staples, making it an easy pick for a gluten free spread. Serve it alongside grilled meats, sandwiches, or barbecue for a cool, crunchy contrast that never feels heavy. This is one of those recipes you'll want in regular rotation, especially when you need a reliable, gluten free-friendly side that everyone at the table can enjoy.
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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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