Cabbage Slaw

1. 1
   prep · ~7 min

   Shred the cabbage and grate the carrot.

   1.Remove any wilted outer leaves from the cabbage. Cut the half head in half again through the core, then cut out the core.

   2.Slice the cabbage as thinly as possible with a chef's knife, aiming for fine ribbons.

   3.Peel the carrot and grate it on the large holes of a box grater.

   TIPFor the finest shred without a mandoline, cut the cabbage quarter in half again so you're working with a thin wedge, then slice tight ribbons.
2. 2
   mix · ~2 min

   Make the dressing.

   1.In a small bowl, combine the mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and black pepper.

   2.Whisk until smooth and the sugar has dissolved.
3. 3
   mix · ~1 min

   Toss everything together.

   1.Place the shredded cabbage and grated carrot in a large mixing bowl.

   2.Pour the dressing over the vegetables.

   3.Toss with tongs or two large spoons until every strand is evenly coated.
4. 4
   rest · ~30 min

   Chill before serving.

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld and the cabbage soften slightly. Toss once more right before serving.

   TIPA short rest in the fridge is the secret to great slaw — the cabbage releases a little water, which thins the dressing just enough to coat perfectly.
5. 5
   serve

   Serve the cabbage slaw chilled or at cool room temperature.

   Spoon into a serving bowl. This slaw is best the day it's made but keeps covered in the refrigerator for up to 2 days.

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