Crisp green cabbage, sweet grated carrot, and thin ribbons of red onion make up the crunchy base here, salted and pressed to draw out extra moisture so nothing turns watery in the bowl. That quick salting step is the trick to keeping every strand crisp instead of limp once it's dressed. The tangy dressing leans on apple cider vinegar, a touch of sugar, Dijon mustard, and celery seed for that unmistakable classic coleslaw flavor with real depth and zip. Once tossed together and chilled, the slaw firms up and the flavors meld into something bright, creamy, and perfectly balanced. It's an easy make-ahead side that holds up well on a picnic table or next to anything off the grill, and it's a solid pick for a vegan 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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