Ingredients

• 1/2 head medium white cabbage, thinly sliced (about 6 cups)
• Kosher salt
• 1/3 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon whole-grain mustard
• 1 tablespoon light brown sugar
• 1/4 teaspoon celery seeds
• 1/8 teaspoon cayenne pepper
• 1 carrot, julienned
• 1 Gala apple, cored and julienned with skin
• 4 scallions, sliced (white and green parts)
• 4 slices bacon

Instructions

1. Toss the cabbage in a colander with 1 tablespoon salt. Set aside in the sink to drain, about 1 hour. Rinse, drain well, and pat dry.
2. Whisk the mayonnaise, vinegar, mustard, sugar, celery seeds, cayenne and 1 teaspoon salt in a large bowl. Add the drained cabbage, carrots, apples, and scallions to the dressing. Cover and refrigerate 30 minutes.
3. Meanwhile, cook the bacon in a skillet over medium heat, turning until crisp and golden, 6 to 8 minutes. Transfer to a paper towel-lined plate to cool. Crumble and stir into the coleslaw before serving.