Halve and quarter the cabbage head, removing and discarding the core. Slice the leaves into 1/2-inch ribbons and place them in a bowl. Sprinkle the salt over the cabbage and massage it for about 1 minute until it starts to soften. Allow it to rest for 10 minutes, tossing occasionally.

Transfer the cabbage to a colander and rinse it well under cold water. Let it drain thoroughly.

In a large bowl, mix together mayonnaise, Dijon mustard, coarse-grain mustard, honey, apple cider vinegar, and cayenne pepper.

Squeeze the cabbage as dry as possible and add it to the dressing. Toss until well combined.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

Before serving, give the slaw a final toss and adjust the seasoning to taste.

Chef's Note: Adjust the level of sweetness and heat based on the dish you're pairing the slaw with. For spicier dishes, dial back the heat, and for sweeter pairings, feel free to amp up the flavors.