Ingredients:

  • 900g green cabbage, shredded finely
  • 150g carrots, julienned or coarsely grated
  • 100g red onion, paper-thinly sliced
  • 6g sea salt
  • 220g high-quality mayonnaise
  • 30ml apple cider vinegar
  • 15ml fresh lemon juice
  • 25g granulated sugar
  • 3g celery seed
  • 1g freshly cracked black pepper

Instructions:

  1. Shred your 900g of green cabbage finely. I like to cut the head into quarters and slice diagonally to get long, thin ribbons. Toss the cabbage in a colander with the 6g of sea salt. Let it sit for 15 minutes. Note: You'll see water dripping out; this is exactly what we want.
  2. Rinse the salted cabbage under cold water to remove excess salt. This is a vital step. Pat the cabbage very dry using a clean kitchen towel or a salad spinner. Note: If the cabbage is wet, the dressing won't stick.
  3. Thinly slice your 100g of red onion. If the onion is particularly 'angry' or sharp, soak the slices in cold water for 5 minutes then drain. Julienne the 150g of carrots into matchsticks.
  4. In a separate small bowl, whisk together 30ml apple cider vinegar, 15ml lemon juice, and 25g granulated sugar until the sugar crystals are no longer visible.
  5. Slowly whisk in the 220g of mayonnaise, 3g celery seed, and 1g freshly cracked black pepper. Note: The dressing should look glossy and thick.
  6. Place the dried cabbage, carrots, and onions in your large bowl. Pour the dressing over the top. Use tongs to lift and fold the vegetables until every strand is evenly coated.
  7. Cover the bowl and refrigerate for at least 15 minutes before serving. Note: This allows the flavors to meld and the celery seed to hydrate.
  8. Taste a forkful. If it needs more 'zing,' add a tiny splash of vinegar. If it’s too sharp, a pinch more sugar will fix it.