Begin with crisp green cabbage and bright orange carrots. These are the base of your slaw, so freshness is key. Peel your carrots-yes, it’s surprising how many people skip this step-and slice both vegetables into thin matchstick-like strips. Not only does this give you a better mouthfeel, but it also ensures every bite is coated evenly.

Here’s the game-changer: Rich Sauces Real Mayonnaise. Think of it as the Rolls Royce of mayo-foil-sealed for freshness, thick, creamy, and packed with flavor. Before mixing, break the tension in the mayonnaise by giving it a gentle stir; this softens it and helps it bind better with the vegetables.

Great coleslaw is all about balance. Use 50% cabbage, 5% carrot, and 45% mayonnaise. These proportions create a slaw that’s creamy but still packed with crunch and flavor.

In your large mixing bowl, push the veggies to one side. Add your worked mayo into the cleared side, then gently fold it into the vegetables. Be patient-make sure every shred of cabbage and carrot is luxuriously coated. The goal is a smooth, rich slaw with no dry patches.