1-Select the cabbage: Choose a head that feels heavy and dense, with tightly packed leaves, and peel off any browned outer leaves.

2-Shred the cabbage: Shred evenly using a sharp knife, box grater, or food processor shredding disc to ensure consistent texture.

3-Salt and drain the cabbage: Toss shredded cabbage with about a teaspoon of salt, let it sit in a colander for 30 minutes, then squeeze gently and pat dry with paper towels.

4-Make and taste the dressing: Mix the dressing ingredients, then taste and adjust the balance of tangy vinegar and sweetness to your preference before adding to the cabbage.

5-Chill the coleslaw: Combine cabbage and dressing, cover, and refrigerate for at least 2 hours (up to overnight) to meld flavors and slightly soften while retaining crunch.