Restaurant-Style Coleslaw

Whisk the mayonnaise, milk, orange juice, sugar, and salt in a bowl until the dressing is smooth, creamy, and fluid enough to run easily off the whisk.

Grate the carrot on the coarse side of a grater, holding it at an angle to create long, evenly sized shreds that match the shredded cabbage.

Working in manageable batches, shred the cabbage with a sharp knife. Keep your hands close together for control and slice the leaves into shreds that are as thin and even as possible.

Prepare the soaking solution by combining the water and vinegar in a bowl. Stir briefly until the vinegar is evenly dispersed.

Submerge the shredded cabbage in the water and vinegar solution. Press it down gently and separate any clumps to loosen any trapped debris and keep the shreds below the surface.

. Allow 10 minutes.

Drain the soaked cabbage and gently pat it as dry as possible with paper towels to remove excess moisture and prevent the dressing from becoming watery.

Gently combine the grated and shredded vegetables, lifting and tossing the strands until the colors are evenly distributed.

Pour the dressing over the carrot and cabbage, then toss until all the shreds are evenly coated. Chill in the refrigerator.

Transfer the salad to a serving dish and serve chilled.