Step by step

Method

4 steps

1. 1

   Whisk ½ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a large bowl until smooth and glossy. Taste — it should be creamy with a bright vinegar kick.

2. 2

   Add 6 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 large grated carrot. Toss thoroughly so every shred gets coated — use tongs or clean hands.

3. 3

   Cover and refrigerate at least 30 minutes so the cabbage softens slightly and the dressing soaks in. Toss once more before serving.

4. 4

   Taste and add a pinch of salt or splash of vinegar if it flattened in the fridge. You want crisp-tender coleslaw with a creamy tangy dressing — not watery cabbage soup or a bland mayo paste.