Ingredients:

  • ½ head Green Cabbage (approx. 700g), finely shredded
  • 2 large Carrots, peeled and grated/julienned
  • ½ small Red Onion, very finely minced (optional)
  • 1 teaspoon Kosher or Sea Salt (for salting)
  • 1 cup full-fat Mayonnaise
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Caster Sugar
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon Celery Seed (ground or whole)
  • ¼ teaspoon freshly ground Black Pepper
  • ½ teaspoon Salt (for final seasoning, or to taste)

Instructions:

  1. Shred the cabbage, grate the carrots, and mince the red onion (if using). Place the prepared vegetables in a large mixing bowl.
  2. Sprinkle 1 teaspoon of kosher salt evenly over the vegetables. Toss thoroughly and allow the mixture to sit for 15–20 minutes to draw out moisture.
  3. Transfer the salted vegetables to a colander. Vigorously squeeze out as much liquid as possible using your hands or a clean tea towel. Return the dry vegetables to the large bowl.
  4. Make the dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, caster sugar, and Dijon mustard until smooth. Stir in the celery seed and black pepper.
  5. Pour about three-quarters of the prepared dressing over the dry cabbage mixture. Toss gently but thoroughly until coated. Add remaining dressing if needed for desired creaminess.
  6. Taste the slaw and adjust salt and pepper as necessary. Cover the bowl tightly and refrigerate for at least 1 hour (up to 4 hours is ideal) to allow the flavors to meld fully. Serve chilled.