1-First, prepare the vegetables: Cut the cabbage in half and remove the core from each side. Slice the cabbage into thin slices and chop into small pieces; you can use a food processor or box grater if that works better for you. Next, shred the carrot using a box grater or food processor to get it ready for mixing.

2-Making the Dressing: In a medium bowl, combine 1 cup mayonnaise, ⅓ cup granulated sugar, 2 tablespoons apple cider vinegar, 1 ½ teaspoons fresh lemon juice, 1 teaspoon salt, and ⅛ teaspoon black pepper. Mix until the dressing is smooth and creamy, adjusting the salt and pepper to your liking. This step is key to getting that signature flavor everyone loves.

3: Then, in a large bowl, combine the shredded carrot with the chopped cabbage (about 6 cups). Pour the dressing over the mixture and stir thoroughly to coat every piece evenly. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the cabbage soften. Don’t forget to stir it a few times while it’s chilling to keep the coating even. For more salad inspiration, try our Lemon Potato Salad, which pairs well with this dish.