Ingredients:

  • 1 medium head Green Cabbage (finely shredded)
  • 1 medium Carrot (coarsely grated)
  • 1/2 medium Red Onion (very thinly sliced)
  • 1 tablespoon Kosher Salt (for sweating vegetables)
  • 1/2 cup Mayonnaise (full-fat recommended)
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Celery Seed
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Black Pepper (freshly ground)
  • 1/2 teaspoon Kosher Salt (for dressing)

Instructions:

  1. Finely shred the green cabbage, grate the carrot, and thinly slice the red onion. Place all vegetables into the large mixing bowl.
  2. Sprinkle the 1 tablespoon of Kosher Salt evenly over the vegetables. Toss thoroughly to combine and let stand at room temperature for at least 30 minutes to draw out excess water.
  3. After resting, firmly squeeze handfuls of the cabbage mixture to remove excess liquid. Rinse the vegetables very briefly under cold water and spin dry thoroughly or pat dry with clean towels. Return the dried mix to a clean serving bowl.
  4. In a separate small bowl, combine the mayonnaise, cider vinegar, Dijon mustard, maple syrup, celery seed, smoked paprika, pepper, and salt. Whisk until the dressing is completely smooth and emulsified.
  5. Pour about three-quarters of the dressing over the dried vegetables. Toss gently but thoroughly until every piece is lightly coated. Taste and add more dressing if necessary.
  6. Cover the bowl and refrigerate for a minimum of 1 hour (preferably 2-4 hours) before serving to allow the flavours to marry.