Ingredients

• 1 green cabbage, shredded
• 1 carrot, shredded
• 0.5 cup mayonnaise
• 3 tablespoon apple cider vinegar
• 2 tablespoon granulated sugar
• 1 tablespoon fresh lemon juice
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 tablespoon fresh dill, chopped

Steps

1. Cut the green cabbage in half, remove the core, and finely shred the cabbage using a sharp knife, mandoline, or box grater. Transfer to a large mixing bowl.
2. Peel the carrot and shred it using the same tool. Add to the bowl with the cabbage.
3. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, lemon juice, salt, and black pepper until smooth and well combined.
4. Pour the dressing over the shredded cabbage and carrot.
5. Toss everything together until the vegetables are evenly coated with the dressing.
6. If using fresh dill, chop it finely and fold into the coleslaw.
7. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
8. Serve immediately, or refrigerate for up to 4 hours before serving for best crispness.