-
1
For the salad: Quarter and core the cabbage.
-
2
Set up a food processor with the slicing blade.
-
3
Slice the cabbage and then transfer it to a colander.
-
4
Switch to the grating blade and shred the carrots; add to cabbage.
-
5
Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours.
-
6
Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
-
7
Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl.
-
8
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.
-
9
Quarter, core, and shred the apples.
-
10
Toss the cabbage mixture with the apples, scallions, and about 12 cup of the dressing.
-
11
Refrigerate until chilled and the flavors come together, about 1 hour.
-
12
When ready to serve, toss the watercress with the remaining dressing.
-
13
Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.
-
14
Know-How: Salting the cabbage gives the slaw its characteristic tender bite, as well as expressing excess liquid.
-
15
If you skip this step, your salad will be soggy and bland.
