Scale

1/2 cup of Mayonnaise

2 tbsp of White Vinegar (to add a tangy flavor)

1 tbsp of Dijon Mustard (for a subtle spice)

2 tbsp of Sugar (to balance the acidity)

1/2 tsp of Salt

1/4 tsp of Black Pepper (freshly ground)

1 medium Carrot, grated

1/2 head of Green Cabbage, thinly sliced

1/4 head of Red Cabbage, thinly sliced (for color and a slight peppery taste)

1/2 Red Onion, thinly sliced (for a sharp, yet sweet flavor)

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Thinly Slice the Cabbages: Use a sharp chef’s knife to slice both the green and red cabbage into thin shreds. This will ensure a delicate texture that melds well with the dressing.
Grate the Carrot: Grate the carrot using a standard grater to achieve thin, short strands that complement the size of the cabbage shreds.
Slice the Onion: Thinly slice the red onion to add a sharp contrast in flavor and a pop of color to the coleslaw.

Combine Wet Ingredients: In a small bowl, whisk together mayonnaise, white vinegar, and Dijon mustard until smooth.
Add Sugar and Seasonings: Stir in the sugar, salt, and black pepper, adjusting to taste. The dressing should have a balance of creamy, tangy, and sweet flavors.

Toss Vegetables with Dressing: In a large mixing bowl, combine the sliced cabbages, grated carrot, and sliced onion. Pour the dressing over the vegetables and toss until everything is evenly coated.