Restaurant-Style Coleslaw

Finely shred the cabbage and grate the carrot, then place them in a large bowl, making sure the vegetables are thin and evenly sized. (It is best to soak the cabbage in water and vinegar before adding it to the carrot.)

Whisk the mayonnaise with the vinegar, milk, sugar, black pepper, and salt until the sugar dissolves and the dressing is smooth and well combined.

Pour the dressing evenly over the prepared vegetable mixture, covering the entire surface.

Gently fold the vegetables into the dressing from the bottom up until evenly coated.

Chill the salad in the refrigerator for at least 180 minutes, until the flavors meld and the cabbage softens slightly while retaining its crunch.