Ingredients:

  • 1 lb green cabbage, finely shredded
  • 1/2 lb red cabbage, finely shredded
  • 2 large carrots, grated or julienned
  • 1 Tbsp kosher salt (for draining)
  • 1 cup full-fat mayonnaise
  • 1/4 cup sour cream or crème fraîche
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp granulated sugar
  • 1 tsp Dijon mustard
  • 1 tsp celery seed
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp fine sea salt

Instructions:

  1. Shred the green and red cabbage and grate the carrots. Place the shredded cabbage mixture into a large bowl. Sprinkle evenly with the 1 Tbsp of Kosher Salt.
  2. Toss the mixture vigorously for 30 seconds to distribute the salt. Allow the cabbage to rest in the bowl for 30 minutes. The salt will draw out excess moisture.
  3. While the cabbage rests, prepare the dressing. In a separate medium bowl, combine the mayonnaise, sour cream, apple cider vinegar, and Dijon mustard. Whisk in the granulated sugar, celery seed, black pepper, and the 1/2 tsp of fine sea salt until smooth and well-emulsified.
  4. Transfer the salted cabbage mixture to a fine-mesh sieve or colander and rinse briefly under cold running water to wash off the excess salt. Shake the colander well.
  5. Transfer the rinsed vegetables onto a clean, thick kitchen towel or several layers of sturdy paper towels. Squeeze and blot the vegetables firmly to remove every drop of remaining liquid. This step is non-negotiable for a non-soggy slaw.
  6. Transfer the dried vegetables back into the cleaned large mixing bowl. Pour the creamy dressing over the vegetables and use a spatula to fold until every piece is coated.
  7. Cover the bowl tightly and refrigerate for a minimum of 1 hour to allow the flavors to deepen and ‘marry.’ Give the coleslaw one final stir before serving.