Step 1

First, cut the cabbage in half with a knife. Then cut out the core (hard) from the middle. Throw a few thin layers from the outside. Now cut it into some 2-3 inch pieces with a knife. If you cut it into small pieces, it can be finely chopped in the food processor. Then put those pieces into the food processor and turn it on. Thereafter transfer the shredded cabbage to a large bowl and keep aside.

Step 2

If the shredded cabbages are left for a long time, they will shrink. So if you can add 1 teaspoon of salt with it, they will stay fresh for a long time and the color of the cabbage will stable. In that case, transfer the cabbage to a large bowl and toss it with a tablespoon of salt. You can leave it for at least 2-3 hours without any tension. When making coleslaw, squeeze as extra moisture as you can from the cabbage and move on to the next steps.

Step 3

First, peel the carrots. Then you can do 2 things. Either cut them into very thin pieces or shred them using the same food processor. Thereafter gather them into a bowl and keep aside.

Step 4

Now add the shredded carrots into the same bowl of shredded cabbage and toss them to combine.

Step 5

It's very simple. Place all the dressing ingredients I mention above in a small bowl. Take a spoon or whisker and whisk well to combine. Taste it once if any of the seasons is needed.

Step 6

Now pour the dressing over the shredded cabbage mixture. Toss them gently to combine. It's ready.

Step 7

Coleslaw looks good and flavored the day it's made. But You will get a more prominent texture if you refrigerate it for one hour before serving.