Classic Crunchy Creamy Coleslaw

1. Cabbage Thinning

Working in batches, place cabbage quarters into a food processor fitted with a slicing disk. Process until the cabbage is thinly sliced, then transfer it to a large colander set over a bowl.

2. Carrot and Onion Shred

Swap to the shredding disk in the now-empty food processor. Process the peeled carrot and halved onion until finely shredded. Combine with the sliced cabbage in the colander, tossing with 2 teaspoons of salt. Let the mixture wilt for at least 1 hour, or up to 4 hours.

3. Rinse and Dry

Rinse the wilted cabbage, carrot, and onion under cold water. Press gently to drain, then blot dry with paper towels. If not using immediately, store the dried mixture in a zipper-lock bag in the refrigerator for up to 24 hours.

4. Creamy Dressing Creation

In a large bowl, whisk together the mayonnaise, sour cream, white vinegar, sugar, and ¼ teaspoon of pepper.

5. Combine and Chill

Add the dried cabbage mixture to the dressing and toss until well coated. Refrigerate the coleslaw until chilled, about 30 minutes. Before serving, season with additional salt and pepper to taste.