1-Getting started with this coleslaw is simple and fun. Begin by washing and finely shredding the cabbage and carrots using a sharp knife or food processor to ensure an even texture that holds up well. This step helps keep everything crisp and ready for the dressing.

2-Next, in a large bowl, mix mayonnaise, apple cider vinegar, granulated sugar, fresh lemon juice, salt, and black pepper until smooth and creamy. This creates a dressing that ties all the flavors together nicely. Then, add the shredded cabbage and carrots into the bowl and toss thoroughly to coat everything evenly.

3-After mixing, taste and adjust the seasoning if needed maybe add a bit more vinegar for extra tang or sugar for sweetness. Cover the bowl and refrigerate for at least 4 hours to let the flavors meld; refrigerating overnight makes it even better. Stir the coleslaw occasionally while it’s chilling to improve the texture.

4-For the final touch, serve it chilled as a side dish. If you’re aiming for vegan or low-calorie options, swap in substitutes like vegan mayonnaise early in the dressing step. This recipe is flexible and works great with added herbs for a personal twist.