1-First Step: Make the Dressing Grab a small bowl. Whisk together ⅔ cup (160 g) mayonnaise, 1 ½ Tablespoons granulated sugar, 1 ½ Tablespoons apple cider vinegar, ¼ teaspoon table salt, and ¼ teaspoon black pepper. Stir until smooth! Taste it. Too tangy? Add a pinch more sugar. Vegan? Use plant mayo here. This takes 1 minute. The dressing is key to that creamy homemade coleslaw taste.

2-Second Step: Prep the Veggies In a large bowl, toss 3 cups (240 g) shredded green cabbage, 1 cup (75 g) shredded purple cabbage, and 1 cup (100 g) peeled, shredded carrots. Use a food processor for speed or knife for control. Mix gently. This combo gives color and crunch. Short on time? Grab a 14oz bag pre-shredded mix, add extra carrots.

3-Third Step: Combine and Toss Drizzle the dressing over the cabbage and carrot mix. Toss until everything’s fully coated. Use tongs or clean hands. Don’t overmix or it bruises. Taste now. Adjust salt, pepper, sugar, or vinegar. Love it sweeter? Sprinkle more sugar. Tangier? Splash vinegar. Gluten-free folks, it’s safe as is.

4-Fourth Step: Chill and Serve Cover the bowl tight. Pop in the fridge for at least 1 hour. Flavors meld, cabbage softens just right. Serve cold! Pairs great with barbecue or sandwiches. For parties, make ahead but eat soon for crispness.