MAKES ABOUT 4 CUPS, SERVING 6 TO 8 1 medium head green or white cabbage, cored and shredded (about 8 cups) 1 large carrot, peeled and shredded on the large holes of a box grater Kosher salt 1 medium red onion, halved and finely sliced 1 cup mayonnaise, preferably homemade (here) 2 tablespoons sugar, or to taste ¼ cup cider vinegar 2 tablespoons Dijon mustard Freshly ground black pepper Toss the cabbage and carrots with 2 tablespoons salt in a large bowl Transfer to a colander, set it in the sink, and allow to drain for at least 1 hour, and up to 3 hours Rinse the cabbage and carrots thoroughly and place in the center of a clean kitchen towel Gather the corners of the towel into a bundle and twist over the sink (or a large measuring cup or bowl) to wring the cabbage and carrots completely dry Transfer to a large bowl Add the red onion, mayonnaise, sugar, vinegar, mustard, and a generous sprinkling of pepper to the cabbage and toss thoroughly Season to taste with salt and more pepper and or sugar if desired The coleslaw can be served immediately, but for better flavor, refrigerate for at least hours, and up to overnight, to let the flavors mingle and the cabbage to wilt Retoss just before serving ... Transfer to a colander, set it in the sink, and allow to drain for at least 1 hour, and up to 3 hours Rinse the cabbage and carrots thoroughly and place in the center of a clean kitchen towel Gather the corners of the towel into a bundle and twist over the sink (or a large... the towel into a bundle and twist over the sink (or a large measuring cup or bowl) to wring the cabbage and carrots completely dry Transfer to a large bowl Add the red onion, mayonnaise, sugar, vinegar, mustard,...1 cup mayonnaise, preferably homemade (here) 2 tablespoons sugar, or to taste ¼ cup cider vinegar 2 tablespoons Dijon mustard Freshly ground black pepper Toss the cabbage and carrots with 2 tablespoons salt in a