Ingredients:

  • 1 small head Green Cabbage (approx. 2 lbs), finely shredded
  • 1/4 head Red Cabbage, finely shredded (optional)
  • 2 large Carrots, peeled and grated or julienned
  • 1 Tbsp Fine Sea Salt (for draining process)
  • 1 cup Mayonnaise (full-fat)
  • 2 Tbsp Apple Cider Vinegar (or White Wine)
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp Granulated Sugar
  • 1 tsp Celery Seeds
  • 1 tsp Fresh Lemon Juice
  • 1/2 tsp Black Pepper (freshly ground)

Instructions:

  1. Shred the green and red cabbage very finely. Grate the carrots. Place the shredded mixture into a large bowl and toss thoroughly with 1 tablespoon of fine sea salt.
  2. Rest & Drain: Let the cabbage mixture sit at room temperature for at least 30 minutes. The salt will draw out excess moisture.
  3. Rinse and Dry: Transfer the salted cabbage mixture to a colander. Rinse briefly under cold running water to remove excess salt. Squeeze the cabbage vigorously, then spread the mixture onto a clean kitchen towel and pat dry completely.
  4. Whisk the Dressing: In a separate medium bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, and lemon juice. Whisk until perfectly smooth.
  5. Season: Add the sugar, celery seeds, and black pepper to the dressing. Whisk again until the sugar is dissolved and the dressing is uniform. Taste and adjust seasoning as needed.
  6. Combine and Chill: Add the dried cabbage and carrot mixture into the bowl with the dressing. Gently fold the mixture until the vegetables are completely coated. Avoid over-mixing.
  7. Cover the bowl tightly and refrigerate for a minimum of 1 hour (ideally 2-4 hours) to allow the flavors to marry and the cabbage to firm up. Give the coleslaw one final stir just before serving.