Memphis-Style Creamy Coleslaw

0 Finely shred or chop [wprm-ingredient text="1 head green cabbage" uid="0"], removing the tough center stem.
1 Shred  [wprm-ingredient text="1 large carrot" uid="1"].
2 Place the shredded cabbage and carrot in a large colander. Season with [wprm-ingredient text="2 teaspoons kosher salt" uid="2"].
3 Let the veggies sit in the colander in the sink for at least 15 minutes, but up to an hour. (This is going to pull moisture out of them.)
4 While the veggies sit, mix the dressing. Combine [wprm-ingredient text="½ cup mayonnaise" uid="3"] with [wprm-ingredient text="¼ cup apple cider vinegar" uid="4"], [wprm-ingredient text="¼ cup granulated sugar" uid="5"] and [wprm-ingredient text="2 tablespoons yellow mustard" uid="6"]. Whisk to combine. It might be a little lumpy, and that’s OK. If this bothers you, throw it in a food processor and blend until smooth. Add [wprm-ingredient text="1 teaspoon celery seed" uid="7"] after blending.
5 Rinse the cabbage/carrot mixture to remove the salt. Transfer to a salad spinner, and spin them until dry. You may do this early and let them hang out in the fridge to both crisp and let the water release.
6 Pour the cabbage/carrot mixture into a large bowl.
7 Pour the slaw dressing on top of them, and toss to combine.
8 Serve immediately.