How to Make Coleslaw
To make coleslaw, start by mixing 1 head of finely shredded green cabbage and 2 finely shredded carrots in a large bowl. You can use a box grater or food processor to shred the cabbage and carrots. Next, add 3/4 cup of mayonnaise to the bowl, as well as some sour cream, grated onion, sugar, white vinegar, dry mustard, celery seeds, and ground pepper. Finally, whisk everything together before serving.
Toss the cabbage and carrots in a serving bowl. Put 1 head of finely shredded green cabbage and 2 finely shredded carrots into a large bowl. Use tongs or your clean hands to mix them together. To shred the cabbage , slice it finely by hand, run it against the coarse side of a box grater, or shred it in a food processor. Whisk the remaining ingredients to make a creamy dressing. Spoon 3/4 cup (174 g) of mayonnaise into a bowl. Add the remaining ingredients and whisk until the seasonings are combined with the mayonnaise. You'll need: 2 tablespoons (24 g) of sour cream 2 tablespoons (3 g) of grated onion 2 tablespoons (24 g) sugar, or to taste 2 tablespoons (30 ml) of white vinegar 1 tablespoon (6 g) of dry mustard 2 teaspoons (4 g) of celery seeds Salt and freshly ground pepper to taste Stir the dressing into the shredded vegetables. Scoop the creamy dressing into the bowl with the shredded cabbage and carrots. Use salad tongs to toss the coleslaw until the vegetables are evenly coated. Taste and serve the coleslaw. Adjust the seasoning if you think the coleslaw needs more salt, pepper, or sugar. Then serve the coleslaw or cover and refrigerate it until you're ready to eat. You can refrigerate the creamy coleslaw in an airtight container for up to 3 days. Stir it just before serving since the dressing may separate a little. Shred 1 cabbage and 2 to 3 carrots. Remove the core from a red or green cabbage and then cut it in half. Cut each half in quarters and then slice them into thin shreds. Then grate the carrots against the coarse side of a box grater or shred them in a food processor. Put the shredded carrots and cabbage into a serving bowl. If you're short on time, purchase a few bags of shredded coleslaw mix which usually contains shredded cabbage, carrots, and broccoli. Whisk the buttermilk, mayonnaise, vinegar, sugar, and salt. Pour ⁄ 2 cup (120 ml) of buttermilk into a bowl and add 1/2 cup (116 g) of mayonnaise. Whisk in ⁄ 4 cup (59 ml) of white wine or apple cider vinegar, 1 tablespoon (12.5 g) of granulated sugar, and 1/2 teaspoon (3 g) of salt until the dressing is smooth. Taste the dressing and add more salt, sugar, or vinegar according to your taste. Mix the dressing with the shredded vegetables. Pour the buttermilk dressing over the cabbage and carrots in the serving bowl. Toss the coleslaw gently so the cabbage and carrots are coated with the dressing. Chill the Southern coleslaw for at least 1 hour before you serve it. Cover the bowl of coleslaw and refrigerate it to develop the flavor and texture. Then remove the bowl and serve it while it's still cold. Refrigerate the coleslaw for up to 3 days. To make the coleslaw creamier, stir a little extra mayonnaise into it just before you serve it. Shred the cabbage and put it in a serving bowl. Take 1/2 of a cored red cabbage and 1/2 of a cored green cabbage and set them on a cutting board. Use a sharp knife to slice the cabbage into thin strips that are no wider than 1/4 in (6 mm) across. Put the shredded cabbage into your serving bowl. If you prefer, shred the cabbage using a mandoline or the shredding blade in a food processor. Mix the cabbage with the shredded carrots and cilantro. Add 1 pound (450 g) of shredded carrots to the bowl. Roughly chop the leaves from 1 bunch of cilantro and add them. Then use salad tongs or clean hands to toss the vegetables with the herbs. To save time, you can purchase already shredded carrots or cabbage. Whisk the lime juice, neutral oil, and sugar. Get out another bowl and pour ⁄ 3 cup (79 ml) of freshly squeezed lime juice into it along with ⁄ 3 cup (160 ml) of peanut or safflower oil. Whisk in 1 teaspoon (4 g) of the sugar. Taste the dressing and add the remaining 1 teaspoon (4 g) of sugar if you want it to be sweeter. Mix the dressing with the slaw and adjust the salt and pepper. Pour the lime dressing over the cabbage and carrots in the serving bowl. Use salad tongs or a spoon to combine the coleslaw. Taste it and add salt and pepper according to your taste. Serve the lime coleslaw. Serve the coleslaw immediately or cover and refrigerate it for up to 3 days. Keep in mind that the coleslaw will soften the longer it's stored although the flavors will continue to develop. 
Toss the cabbage and carrots in a serving bowl. Whisk the remaining ingredients to make a creamy dressing. Stir the dressing into the shredded vegetables. Taste and serve the coleslaw. Shred 1 cabbage and 2 to 3 carrots. Whisk the buttermilk, mayonnaise, vinegar, sugar, and salt. Mix the dressing with the shredded vegetables. Chill the Southern coleslaw for at least 1 hour before you serve it. Shred the cabbage and put it in a serving bowl. Mix the cabbage with the shredded carrots and cilantro. Whisk the lime juice, neutral oil, and sugar. Mix the dressing with the slaw and adjust the salt and pepper. Serve the lime coleslaw. 