Crisp green cabbage, sweet grated carrot, and thin ribbons of red onion make up the crunchy base of this coleslaw, salted and pressed until perfectly tender-crisp. The tangy dressing comes together with apple cider vinegar, a touch of Dijon mustard, and celery seed for a little herbal warmth in every bite. Salting and squeezing the cabbage first is the trick to keeping this slaw crisp instead of watery, even after it sits in the fridge. A short chill lets the vegetables soften just slightly and soak up all that bright, tangy flavor before serving. Loaded with vegetables and full of texture, it's an easy, produce-forward side that fits naturally into a Mediterranean-style spread alongside grilled fish, roasted vegetables, or a simple bean salad.
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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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