Finely shred the green cabbage. You can use a sharp knife, a mandoline slicer, or a food processor for a fine shred.
Grate the carrot using a box grater or a food processor.
If you’re using red onion, chop it very finely to avoid it overpowering the flavor.
2. Make the Dressing:
In a medium bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, sugar, salt, pepper, Dijon mustard (if using), and celery seed (if using).
Taste the dressing and adjust the seasoning if necessary, adding more sugar for sweetness or vinegar for tang.
3. Combine the Coleslaw:
In a large bowl, combine the shredded cabbage, grated carrot, and finely chopped onion.
Pour the dressing over the vegetables and toss well to coat everything evenly.
4. Chill:
Cover the coleslaw and refrigerate for at least 1 hour, preferably 2-3 hours, to allow the flavors to meld together. The longer it sits, the better the flavor will develop.
5. Serve:
Give the coleslaw a quick stir before serving. If it seems a little too thick, you can add a splash of milk or buttermilk to thin it out.
Serve chilled as a side dish to fried chicken, BBQ, or any other meal that pairs well with coleslaw.
