Cabbage salad with carrots, apples and bacon

Ingredients:

• 1/2 head cabbage, shredded (approx. 6 cups)
• 1 carrot, cut into small strips
• 1 sweet apple, with light orange skin and red spots (Celeste variety), cut into strips
• 4 feathers green onions, cut the white and green parts into rings
• 4 slices of bacon
• 1 tbsp and 1 tsp coarse salt
• 1/3 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tbsp. whole grain mustard
• 1 tbsp. l. brown sugar
• 1/4 teaspoon celery seeds
• 1/8 tsp cayenne pepper

Preparation:

1. Mix the cabbage in a colander with a tablespoon of salt. Let it sit in the sink for about 1 hour to draw out the liquid.
   
   Rinse and dry thoroughly using a hand-held vegetable dryer.
2. Prepare the dressing: Combine mayonnaise, vinegar, mustard, sugar, celery seeds, cayenne pepper, and a teaspoon of salt in a large bowl. Add cabbage, carrots, apples, and green onions.
   
   Cover and refrigerate for 30 minutes.
3. Meanwhile, prepare the bacon: In a shallow frying pan, cook over medium heat, turning, until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate and crumble.
   
   Stir into coleslaw before serving.