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### How to Make It
1. **Shred the Veggies**: Use a sharp knife, mandoline, or food processor to thinly slice cabbage and carrots.
2. **Whisk the Dressing**: Combine mayo, vinegar, sugar, salt, and pepper in a bowl until smooth.
3. **Mix It Up**: Toss the shredded veggies with the dressing until well coated.
4. **Chill**: Refrigerate for at least 30 minutes before serving to let the flavors meld and the cabbage soften slightly.
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### Serving Ideas
* Pile onto **pulled pork sandwiches** or **fried chicken sliders**
* Serve as a side with **grilled meats**, **burgers**, or **ribs**
* Add to **tacos or fish sandwiches** for crunch and contrast
* Keep a batch on hand for **picnics, potlucks, or meal prep**
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### Tips for Coleslaw Success
* **Make Ahead**: This coleslaw tastes even better after a few hours in the fridge.
* **Go Light on Dressing First**: You can always add more, but you can’t take it out.
* **Use Fresh Cabbage**: Pre-bagged mixes are fine in a pinch, but freshly shredded cabbage holds its texture longer and tastes crisper.
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### In Summary
**The Best Coleslaw** is crisp, creamy, and bursting with flavor. It’s a simple, satisfying side dish that complements almost any meal and never goes out of style. With a handful of ingredients and a quick mix, you’ve got a recipe that’s as reliable as it is refreshing.
Want a vinegar-only version or tips to make it vegan? Just let me know—I’d be happy to help tailor it!
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