Classic Buttermilk Coleslaw

Method

1. Cut the cabbage into quarters, cut out the hard white core, then slice each quarter as thin as you can with a knife (or use the slicing blade on a box grater); you want thin ribbons, not chunks.
2. Put the sliced cabbage and grated carrots into your largest mixing bowl.
3. Pat the cabbage and carrots dry with a clean kitchen towel or paper towels if they feel wet from rinsing, so the dressing does not turn watery.
4. In a separate small bowl, whisk together the mayonnaise, buttermilk, vinegar, sugar, mustard, celery seed, salt, and pepper until smooth; this is your dressing.
5. Pour the dressing over the cabbage and carrots.
6. Using two large spoons or clean hands, toss everything together until every strand of cabbage is coated in dressing; keep tossing for a full minute so nothing is left dry at the bottom of the bowl.
7. Taste a forkful and add a pinch more salt if it tastes flat; cabbage needs more seasoning than you expect.
8. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, and up to 8 hours, before serving; this rest time softens the cabbage slightly and lets the flavors blend.
9. Right before serving, give the slaw one more stir, since the dressing settles at the bottom, and check the seasoning one last time.