Crisp shredded cabbage, sweet grated carrot, and thin ribbons of red onion come together in this bright, crunchy classic. A quick salt-and-rest step draws out excess moisture so the slaw stays crisp instead of watery, and squeezing the cabbage before dressing keeps every bite crunchy rather than soggy. The dressing is where the magic happens — creamy mayonnaise gets tangy from apple cider vinegar and Dijon, with a touch of sugar and celery seed for that signature old-school flavor. Once tossed and chilled, the cabbage soaks up all that tangy-sweet goodness while still holding its texture. It's a fuss-free side that comes together with pantry staples and a little patience, and it fits neatly into a vegetarian spread alongside sandwiches, burgers, or barbecue. Make it ahead — it only gets better as it sits in the fridge.
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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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