16-ounce bag shredded coleslaw mix
1 cup Apple cider vinegar
1 cup water
1 teaspoon fennel seed
2 tablespoons granulated sugar
1 teaspoon kosher salt
For the mayonnaise mixture:
¾ cup of your favorite mayonnaise
¼ teaspoon poppy seed
¼ teaspoon celery seed
Kosher salt and pepper, to taste
Brine the cabbage: place the cabbage in a large bowl. Heat the apple cider vinegar water, fennel seed, granulated sugar and kosher salt in a pot until, whisking occasionally, until the salt and sugar dissolves. Allow the mixture to cool to room temperature. Strain the brine over the cabbage, reserving about 2 tablespoons for the mayonnaise mixture. Place the coleslaw in the refrigerator overnight to, stirring the cabbage a few times to make sure it’s equally brined. Store the reserved brine the refrigerator overnight.
The next day, drain the brine from the cabbage and discard the liquid. Stir together the mayonnaise, poppy seed, celery seed and reserved brine. Mix in the drained cabbage. Season to taste with salt and pepper.