1-First Step: Whip up the dressing. Grab a small dish and whisk together 2/3 cup (160 g) mayonnaise, 1 1/2 Tablespoons granulated sugar, 1 1/2 Tablespoons apple cider vinegar, 1/4 teaspoon table salt, and 1/4 teaspoon black pepper. Takes 30 seconds! Taste it adjust vinegar for more tang or sugar for sweetness. This creamy mix is the heart of your coleslaw. Trust me, getting the dressing right sets everything up for success. If you’re in a rush, room temp mayo blends smoother.

2-Second Step: Toss the veggies. In a large bowl, combine the shredded green cabbage, purple cabbage, and carrots. Give ’em a quick toss to mix colors. This veggie base stays crisp thanks to fresh shredding. Wade’s Tip: If your cabbage is super fresh from the market, it’ll hold up even better after chilling.

3-Third Step: Dress it up. Drizzle the dressing over the cabbage-carrot mix. Toss or stir gently until every piece is coated. No soggy lumps here fold like you’re mixing a salad. Taste test now: Add more salt, pepper, or a splash of vinegar if needed. The flavors mellow after chilling, so season boldly at first.

4-Fourth Step: Chill for flavor magic. Cover the bowl tightly with plastic wrap or transfer to an airtight container. Pop it in the fridge for at least 1 hour overnight is even better! This rest lets the dressing soak in and crisp up the veggies. Patience pays off, just like low-and-slow BBQ.

5-Final Step: Serve and enjoy. Scoop into bowls or pile on plates. Garnish with extra pepper or herbs if you want fancy. Dig in within a day for max crispness. This easy coleslaw recipe is your new go-to side simple steps, big flavors!