A no-mayo recipe from America's Test Kitchen, posted for safekeeping. If making a day ahead, use cider vinegar rather and rice vinegar. Cooking time is the minimum resting time for the cabbage to wilt.

Ingredients

6 serv.

cups cabbage (about 1/2 medium head or 1 lb., red or green, shredded fine or chopped)6 cups
large carrot, peeled and grated↗1
cup granulated sugar↗1⁄2 cup
teaspoons kosher salt or 1 teaspoon table salt↗2 teaspoons
teaspoon celery seed1⁄4 teaspoon
tablespoons vegetable oil↗6 tablespoons
cup rice vinegar↗1⁄4 cup
ground black pepper↗

Step-by-step instructions

1
Toss cabbage and carrots with sugar, salt, and celery seeds in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
2
Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots from colander into bowl.
3
Add oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. (Can be refrigerated 5 days.).

Source: food.com

Original recipe ↗

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