Coleslaw

Method

Prepare the cabbage and carrots, ensuring they are finely and evenly shredded for consistent texture. In a large mixing bowl, combine the mayonnaise, vinegar, sugar, salt, pepper and celery seeds, whisking until smooth and well combined. Add the shredded cabbage and carrots to the dressing and toss thoroughly until all vegetables are evenly coated. Allow the coleslaw to rest for at least 30 minutes in the refrigerator to let the flavours meld and the cabbage to soften slightly. Taste and adjust seasoning with additional salt, pepper or vinegar as needed before serving chilled alongside burgers, pulled pork or barbecued meats.