Start by cutting your cabbage. You’ll want to cut it in half to make it manageable. Remove the core, then slice each half thinly. Aim for shreds that are no larger than about half an inch. You want them to be crisp and easy to chew.

Next, grab your carrot. Use a box grater or a food processor to finely grate it. The smaller the pieces, the better it will mix in. The vibrant orange will make your slaw visually appealing.

In a mixing bowl, combine your mayonnaise, Dijon mustard, sugar, lemon juice, and vinegar. Whisk it together until it’s nice and smooth. This will be the soul of your coleslaw, so you want it well mixed.

Once the dressing is ready, add in the celery seeds. Give it a good stir. They add a subtle flavor that creates complexity without stealing the show.

In a large bowl, toss in your cabbage and grated carrot. Pour the dressing over the top. With your hands or a spatula, mix everything together gently. You want each piece coated in that creamy goodness.

Finally, sprinkle salt and freshly ground black pepper to taste. Always taste as you go! Adjust the seasoning to your preference.

For best results, cover your bowl and refrigerate for at least 30 minutes. This allows all the flavors to meld.