Wash and shred the cabbage into thin slices.

Add the shredded cabbage to a colander with a bowl underneath. Sprinkle with 1 tablespoon of salt, toss to coat, and let sit for at least 1 hour.

After an hour, drain and rinse the cabbage, then dry it using a salad spinner or paper towels.

Add the cabbage to a dry bowl and mix in the shredded carrots.

In a small bowl, combine all dressing ingredients and whisk together until smooth.

Pour the dressing over the cabbage and carrots, toss to combine, and adjust seasoning with salt and pepper if desired.

Cover and chill in the refrigerator for 1 hour before serving.

Store any leftovers in a covered container in the fridge for up to 5 days.