Ingredients:

  • 1 medium green cabbage (approx. 2 lbs / 900g), shredded
  • 2 large carrots (approx. 200g), peeled and grated
  • 0.5 small red onion (approx. 50g), finely diced
  • 1 tbsp (15g) granulated sugar for curing
  • 1 tsp (6g) kosher salt for curing
  • 1 cup (230g) high-quality mayonnaise
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) freshly squeezed lemon juice
  • 1 tbsp (15g) granulated sugar for dressing
  • 1 tsp (5g) Dijon mustard
  • 0.5 tsp (1g) celery seeds
  • 0.5 tsp (1g) freshly cracked black pepper

Instructions:

  1. Place the shredded cabbage and grated carrots in a large colander set over a bowl. Sprinkle with the curing salt and 1 tbsp of sugar. Toss well and let sit for 15 minutes to draw out excess moisture.
  2. Briefly rinse the cured vegetables with cold water to remove excess salt and sugar, then pat thoroughly dry with paper towels.
  3. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, 1 tbsp sugar, Dijon mustard, celery seeds, and black pepper until completely smooth.
  4. Transfer the dried vegetables and diced red onion into a large clean bowl. Pour the dressing over the vegetables and toss with tongs until evenly coated.