Coleslaw

Ingredients

• 1 pound green cabbage, cored and shredded about 1/8 inch thick (about 6 cups)
• 2 medium carrots, peeled and coarsely grated (about 1 cup)
• 1/2 cup commercial mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoons fine sea salt, for drawing moisture from the cabbage
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed

Method

1. 1

   Step 1. Allow about 70 minutes: 20 minutes preparation, 20 minutes draining and 30 minutes chilling. Use a large bowl, colander set over another bowl, whisk, sharp knife, box grater and clean towels. Draining the cabbage before dressing keeps the sauce from becoming watery.

2. 2

   Step 2. Toss the shredded cabbage with the salt in the colander. Leave for 20 minutes, tossing once halfway through, until slightly flexible but still crisp. Rinse briefly under cold running water to remove surface salt. Drain, spread on clean towels and pat thoroughly dry without squeezing or wringing.

3. 3

   Step 3. In the large bowl, whisk the mayonnaise, vinegar, sugar, mustard, pepper and celery seed until smooth and the sugar is mostly dissolved. Do not add extra salt before tasting the finished slaw; the drained cabbage and mayonnaise provide it.

4. 4

   Step 4. Add the dried cabbage and grated carrots. Toss thoroughly from the bottom, separating compacted shreds. Cover and refrigerate for 30 minutes. Toss once more and divide into six side portions; the dressing should cling rather than pool.

5. 5

   Step 5. Refrigerate covered and use within 3 days; stir before serving. Keep at 40°F or below; refrigerate within 2 hours of serving, or 1 hour above 90°F.