Coleslaw Salad

Cut the cabbage into about eight even pieces and remove the hard core.

Soak the cabbage in water with salt and vinegar for 30 minutes to remove impurities.

Peel and grate the carrots using a hand or electric grater, then set aside.

In a bowl, mix the mayonnaise with yogurt and milk, then add lemon juice, vinegar, onion powder, and sugar.

Stir the mixture well until smooth and creamy.

After 30 minutes, drain the cabbage well and pat it dry with paper towels, then chop it in the food processor.

Transfer the chopped cabbage to a large bowl and add the grated carrots.

Add one tablespoon of salt to the cabbage and carrots, and mix them thoroughly until they start to release their liquid.

Squeeze the cabbage and carrots well to remove excess moisture.

Add the creamy dressing to the cabbage and carrot mixture.

Mix everything well until fully combined.

Place the salad in the fridge for at least 2 hours, preferably overnight, to allow the flavors to blend better.