1 cup mayonnaise, preferably homemade (here)
2 tablespoons sugar, or to taste
¼ cup cider vinegar
2 tablespoons Dijon mustard
Freshly ground black pepper
Toss the cabbage and carrots with 2 tablespoons salt in a
large bowl. Transfer to a colander, set it in the sink, and
allow to drain for at least 1 hour, and up to 3 hours.
- Rinse the cabbage and carrots thoroughly and place in
the center of a clean kitchen towel. Gather the corners of
the towel into a bundle and twist over the sink (or a large
measuring cup or bowl) to wring the cabbage and carrots
completely dry. Transfer to a large bowl. - Add the red onion, mayonnaise, sugar, vinegar, mustard,
and a generous sprinkling of pepper to the cabbage and
toss thoroughly. Season to taste with salt and more
pepper and or sugar if desired. The coleslaw can be
served immediately, but for better flavor, refrigerate for at
least 2 hours, and up to overnight, to let the flavors
mingle and the cabbage to wilt. Retoss just before
serving.