Ingredients
- 1 small green cabbage head (or red cabbage I use a mix of both)
- 1 1/2 teaspoons kosher salt (plus more for seasoning)
- 1/4 medium red onion, finely chopped
- 1/4 cup cider vinegar
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon celery seeds (or caraway)
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 2 medium carrots, peeled and grated on the large holes of a box grater
How to Make
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Step 1: Slice cabbage in half through the core. Cut a V-shaped notch around the thick white core and discard the core. Slice each half lengthwise into quarters and thinly slice each quarter crosswise into 1/8-inch-wide strips.
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Step 2: Place cabbage in a large colander set over a large bowl or plate, sprinkle with the salt, and toss to coat. Place a heavy bowl on top of the cabbage, then place a heavy can or two in the bowl to weigh it down. Let sit until cabbage has released about 1/4 cup of moisture, at least 1 hour.
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Step 3: While the cabbage is resting, place the onion and vinegar in a small, nonreactive bowl and stir to combine. Let it marinate until the cabbage is ready.
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Step 4: Place the mayonnaise, sour cream, mustard, sugar, celery seeds, and pepper in a large bowl and stir to combine.
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Step 5: When the cabbage is ready, squeeze large handfuls of it to release any excess liquid and place in the large bowl with the mayo mixture. Add the grated carrots and reserved onion-vinegar mixture and toss to combine. Taste and adjust the salt/pepper if needed. Serve immediately, this does not keep well (it will get soggy!).
We hope you enjoy this recipe!
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