Coleslaw Salad

Remove the dry top part of the cabbage quarter, then slice it crosswise into strips, and then cut those strips lengthwise into very small pieces.

Grate the carrot using the fine side of a grater.

Add the grated carrot to the chopped cabbage and mix well in a large bowl.

In a separate bowl, prepare the dressing by adding the mayonnaise.

Add the sugar, paprika, and apple cider vinegar to the mayo.

Whisk the mixture well using a hand whisk until fully combined.

Finely blend or grate a small onion until smooth (you’ll need only a teaspoon), then add it to the dressing with a pinch of salt and stir again.

Pour the dressing over the cabbage and carrot mixture, and use a spatula to mix until everything is well combined.

Cover the salad with plastic wrap and refrigerate for at least 3–4 hours. For best flavor, leave it overnight to allow the flavors to develop.