creamy coleslaw

Makes 4 servings. If you like caraway or celery seeds, add 1/4 teaspoon of either with the mayonnaise and vinegar. You can shred, salt, rinse and pat the cabbage dry ahead, but dress it close to serving time. If you like a tangier slaw, replace some or all of the mayonnaise with an equal amount of sour cream.

1 pound (about 1/2 a medium head) red or green cabbage, shredded fine or chopped (6 cups)
1 large carrot, peeled and grated
2 teaspoons kosher salt or 1 teaspoon table salt
1/2 cup small onion, minced
1/2 cup mayonnaise
2 tablespoons rice vinegar
Ground black pepper

Toss cabbage and carrots with salt in colander, set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.

Dump wilted cabbage and carrots into bowl. Rinse thoroughly in cold water (ice water if you are serving the slaw immediately). Pour vegetables back into colander, pressing, but not squeezing, to drain. Pat dry with paper towels.

Pour cabbage and carrots back again into bowl. Add onion, mayonnaise, and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. Can be refrigerated for up to 2 days.

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