Shred the cabbage, chopping any remaining pieces or large leaves.  Mix the cabbage with the salt and place in a colander set over a large bowl.  Cover the cabbage with plastic wrap and place a couple of heavy salad plates on top.  Put the bowl and cabbage in the refrigerator and allow it to sit for at least 1 hour and up to 4 hours to drain the excess water.  Pat the cabbage dry using paper towels.

In a small bowl combine the remaining ingredients from the carrots through the celery seed.  Whisk until blended.  Place the cabbage in a large bowl and fold in the mayonnaise mixture until blended.  Refrigerate for several hours or overnight.  Check seasoning and add salt and pepper if needed.  Serve and enjoy!