Add the shredded cabbage to a large bowl. Sprinkle the salt over the cabbage, and work the salt into the cabbage with your hands. Let the mixture rest for 30 minutes. This will remove water from the cabbage, which can make for a soggy coleslaw.
Meanwhile, make the dressing. Whisk to combine all the dressing ingredients in a medium-size bowl.
Pour the salted cabbage into a colander and rinse with fresh water to remove the salt.
Place the cabbage on one half of an absorbent dish towel (you may want to layer two dish towels), layering a portion of the dish towel over the cabbage. Press on the top of the towel to remove water from the cabbage. I prefer to squeeze the dish towel, with the cabbage inside, over the sink, allowing the water to exit through the towel.
Rinse out the large bowl, and return the cabbage to the bowl, along with the remaining coleslaw ingredients: carrots and onions.
Pour the dressing over the coleslaw and stir to combine.
Serve the coleslaw immediately, or for best flavor allow the coleslaw to sit in the fridge for a few hours (covered). Enjoy within 2-3 days.
Use green cabbage, red cabbage, or a mix of green and red cabbage.Time-Saving Cabbage Tip: If you want to save time, buy a bag of coleslaw mix from the store. This mix should include green cabbage, purple cabbage, and shredded carrots. Add the onion to the mix or skip the onion. You'll need 6 cups of pre-shredded coleslaw mix. Trader Joe's and other stores have great pre-shredded coleslaw mix options, both with and without dressing. If the mix includes dressing, toss it and make your own.Add Fresh Herbs: Add a flavorful variation to this recipe with 1/4 cup of chopped fresh herbs, like cilantro, dill, chives, or parsley. Add the herbs to the cabbage mix.