Classic Coleslaw

Salting the cabbage first and draining off the liquid it releases keeps the finished slaw crisp and creamy instead of watery.

Instructions

1. 1

   Place the shredded cabbage in a colander set over a bowl or in the sink. Sprinkle with 1 teaspoon salt and toss to distribute.

2. 2

   Let the cabbage sit for 30 minutes, tossing once or twice — this draws excess water out of the cabbage cells so the finished slaw stays crisp rather than watering down the dressing.

3. 3

   Press the cabbage firmly with your hands or a clean kitchen towel to squeeze out as much released liquid as possible.

4. 4

   Transfer the drained cabbage to a large bowl and add the grated carrots.

5. 5

   In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, and black pepper until smooth.

6. 6

   Pour the dressing over the cabbage and carrots and toss thoroughly until every strand is coated.

7. 7

   Cover and refrigerate for at least 1 hour before serving to let the flavors meld and the slaw chill through — it also tastes noticeably better the next day.

8. 8

   Taste and adjust seasoning with more salt, vinegar, or sugar before serving.