Method
Whisk the mayonnaise, vinegar, sugar, mustard, celery seed, salt, and pepper until smooth.
Combine the cabbage, carrot, and red onion in a large bowl.
Add enough dressing to coat and toss thoroughly. Refrigerate for at least 30 minutes.
Toss again, drain any excess liquid if necessary, and adjust seasoning before service.
Notes
For maximum crunch during long service, hold the vegetables and dressing separately and combine in smaller batches.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Serve it as the cool, crisp counterpoint to Slow-Cooked Pulled Pork.
- For a non-creamy slaw variation, adapt the dressing ratio from Basic Dijon Vinaigrette.