Molasses-Cider Coleslaw - cooking recipe

Ingredients

1 head green cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
kosher salt
1 cup green onion, thinly sliced (white and green portions)
1 cup carrot, grated
2 tablespoons molasses
3 tablespoons whole grain mustard
1/4 cup mayonnaise
1 tablespoon honey
3 tablespoons apple cider vinegar
fresh ground black pepper, to taste

Preparation

in a large colander, combine the green and red cabbages. Sprinkle with salt and toss to combine. Let stand in the colander for 30 minutes to 1 hour.
Spin the cabbages in a salad spinner to remove excess moisture. Transfer the cabbage to a large bowl. Add the green onions and carrots and toss to combine.
In a small bowl, whisk together the molasses, mustard, mayonnaise and honey. Slowly add the vinegar and whisk vigorously to emulsify. Season the dressing with salt and pepper.
Pour the dressing over the coleslaw and toss well to combine. Cover and refrigerate for at least 30 minutes or up to 2 hours. Toss the coleslaw again just before serving.