Prepare the vegetables: Cut the cabbage in half through the core, then cut each half into quarters. Slice away the hard, pale core from each wedge. Using a sharp knife, finely shred the cabbage crosswise into thin ribbons — you’re aiming for pieces about 3mm wide. As you work, you’ll hear a satisfying, clean crunch under the blade. Place the shreds in a large salad bowl.

Grate the carrots and slice the onion: Peel the carrots and grate them on the large holes of a box grater — they should look like bright orange, fluffy threads. Add them to the bowl with the cabbage. Slice the red onion as thinly as possible; the slices should be so fine they are almost translucent. Add these to the bowl as well. Toss everything together with your hands so the colours are evenly distributed.

Make the dressing in a jar: Take a small jar with a tight-fitting lid and add the mayonnaise, apple cider vinegar, Dijon mustard, caster sugar, celery seeds, salt, and pepper. Screw the lid on tightly and shake vigorously for about 20 seconds. When you open the jar, you should see a smooth, pale cream-coloured dressing with the celery seeds evenly suspended throughout. The smell will be tangy and slightly sweet — that’s your cue that it’s ready.

Combine the dressing with the vegetables: Pour the dressing over the shredded cabbage mixture. Using two large salad servers, toss everything together thoroughly, making sure every strand of cabbage and every bit of carrot is coated. The coleslaw will look glossy and creamy, with the dressing clinging to every piece.

Rest the coleslaw (if time allows): For the very best flavour, cover the bowl with cling film or a lid and place it in the fridge for at least 30 minutes. During this time, the cabbage will soften slightly, the flavours will meld, and the dressing will thicken a little. If you’re in a rush, you can serve it immediately — it will still be delicious, just a little more crunchy and less integrated.

Give it a final toss and serve: Just before serving, give the coleslaw another good stir to redistribute any dressing that has settled at the bottom. Taste and adjust the seasoning with a pinch more salt or a squeeze of lemon juice if you feel it needs a lift. The final texture should be creamy but not wet, with a pronounced crunch from the cabbage.