Shred the green and red cabbage. I find the best way to do this is to use a mandolin slicer on a fine setting. (Use the safety guard to protect your fingers!) You can also do it carefully with a large chef’s knife. Then shred the carrots using a box grater.
Set out a large mixing bowl. Add both kinds of shredded cabbage and the carrots. Toss well.
In a separate bowl or measuring pitcher, combine the mayonnaise, lemon juice, rice vinegar, sugar, salt, black pepper, celery seeds, and onion powder. Mix until smooth.
Pour the dressing over the coleslaw mix. Toss well to fully coat. Then cover and refrigerate for at least 30 minutes.
Video
Notes
Picking cabbages – It doesn’t take a big cabbage to create 5-7 cups of shredded cabbage. Buy small ones, 1-2 pounds or less.Less color? I have learned people are quite particular about the color of their coleslaw. I like lots of color, but if this blend is too colorful for you, use 7 cups green cabbage, ½ cup red cabbage, and ½ cup carrots.Pre-shredded coleslaw mix? Don’t want to mess with shredded cabbage? Use two 14 ounce bags of cabbage and carrot coleslaw mix.Homemade coleslaw is great to make ahead up to 36 hours before serving. As-is this recipe yields approximately 8 servings. Easily double the ingredients for a larger batch to feed a party.