Creamy Coleslaw Recipe

One 3-pound head white cabbage, outer leaves removed, quartered, and then cored
1 tablespoon salt, preferably kosher salt
2/3 cup mayonnaise, homemade or purchased (regular, low-fat, or fat-free)
1/3 cup sour cream (regular, low-fat, or fat-free)
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon sugar
2 celery ribs, thinly sliced
1 large shallot, finely diced

Slice the cabbage as thinly as possible on a cutting board, then place it in a large bowl. Add the salt and rub the cabbage between your hands, working the salt into it until you can't feel any more salt granules in the mix. Place the salted cabbage in a large colander and drain in the sink for 1 hour.
Whisk the mayonnaise, sour cream, mustard, vinegar, and sugar in a large serving bowl.
Rinse the cabbage to get rid of the excess salt; squeeze it dry in batches between paper towels. Add it to the dressing.
Add the celery and shallot.Toss well, cover, and refrigerate for at least 1 hour or up to 2 days.