1 small head red cabbage, thinly sliced
5 medium carrots peeled and shredded
2 tablespoons kosher salt
2 Granny Smith apples
6 scallions (white, & green parts), sliced
1 bunch watercress
3 tablespoons cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon celery seeds
4 teaspoons kosher salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil
1. Salad: Toss cabbage and carrots with salt in colander. Drain in the sink until vegetables wilt, 1 to 4 hours. Rinse mixture thoroughly in cold water, dry in a salad spinner.
2. Dressing: Wisk vinegar, honey, mustard, celery seeds, salt and black pepper, to taste, together in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
3. Quarter, core and shred the apple. Toss cabbage with apple, scallions and about a 1/2 cup of the dressing. Refrigerate until chilled, about 1 hour.
4. When ready to serve, toss watercress with the remaining dressing. Make a ring on a plater with the watercress, and mound the coleslaw in the middle of the ring.