Another one is from “vegetables Every Day” by Jack Bishop
½ large head of green cabbage sliced as thin as possible
1 large carrot shredded on large holes of grater
2 tbsp kosher salt
½ cup mayonnaise
2 tbsp rice vinegar
1 tbsp Dijon mustard
1 tbsp minced tarragon leaves
Black pepper
Toss cabbage, carrot and salt in large strainer or colander and let stand for 1 ½ hr. Thoroughly rinse under cold water and dry cabbage. Place in large bowl. This step prevents dressing from becoming watery.
Whisk together the mayonnaise, vinegar, mustard, tarragon and pepper. Pour dressing over cabbage and toss to coat evenly.
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