Crisp green cabbage, sweet grated carrot, and thinly sliced red onion make up the crunchy base here, salted and rested until they release just enough moisture for that classic slaw texture. The tangy dressing brings apple cider vinegar, a touch of Dijon, and celery seed into the mix, so every strand gets coated in bright, well-balanced flavor. Pressing out the excess liquid from the cabbage before dressing it is the real trick — it keeps the final bowl from turning watery and lets the seasoning cling properly. A short chill in the fridge lets everything meld into a cool, crunchy side that's ready whenever you need it. This one holds up well next to grilled meats, burgers, or pulled pork, and it's a solid pick for a Paleo spread.
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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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