Creamy Coleslaw

Combine the shredded green cabbage, red cabbage, and grated carrots in a large colander set over a bowl. Toss with 1 teaspoon of the kosher salt from the seasoning allotment. Let stand for 30 minutes — the salt will draw out the cabbage's excess water through osmosis. Rinse briefly under cold water, then squeeze firmly with your hands or press between two clean kitchen towels to remove as much liquid as possible.

In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, remaining salt, and a generous crack of black pepper until smooth and fully combined. Taste the dressing before adding it to the cabbage — it should taste tangier and saltier than you want the final slaw, because the cabbage will dilute it. Adjust the balance of vinegar and sugar to your preference.

Add the squeezed-dry cabbage mixture to the dressing and toss thoroughly until every strand is coated. Taste and adjust seasoning. Cover and refrigerate for at least 1 hour before serving — ideally 2 hours. The resting time is not optional: it allows the dressing to penetrate the cabbage, the flavors to meld, and the texture to achieve the perfect balance of crisp and tender.

Remove the slaw from the refrigerator 10 minutes before serving. Toss once more and taste for a final seasoning adjustment — cold suppresses flavor, so it may need a pinch more salt or a splash more vinegar after the chill. Serve cold alongside BBQ or fried chicken. Transfer to a serving bowl with tongs, allowing the excess dressing to drain in the bowl.