1 pound green cabbage , shredded (about 6 cups)
1 cup shredded carrots
3 tablespoons apple cider vinegar*
3 tablespoons granulated sugar
1 cup mayonnaise
1/2 teaspoon celery seed
kosher salt and freshly-ground black pepper
Toss shredded cabbage with carrots and 1 tablespoon of kosher salt in a mesh colander set in a large bowl. Let stand for 1 hour.
Discard the water that collects in the bowl and dry the bowl. Rinse the cabbage and carrots, and dry well in a salad spinner, or between layers of paper towels on a baking sheet. Place the dried cabbage mixture back in the large bowl.
In a bowl, combine vinegar and sugar, stirring until the sugar is dissolved. Whisk in mayonnaise, celery seed, 1/4 teaspoon kosher salt, and 1/2 teaspoon freshly-ground black pepper. Taste dressing and adjust for sweetness.
Pour as much dressing over the cabbage and carrots as you like (you might not use it all depending on your personal preferences and how much moisture is left in your cabbage). Season to taste with salt and pepper.
Cover and chill for at least 1 hour, stirring the coleslaw before serving. Coleslaw keeps, covered and refrigerated, for up to 3 days.