Prepare the cabbage: Cut the cabbage in half through the core, then cut each half in half again. Slice away the tough, white core from each wedge. Now, take your time. Slice the cabbage as thinly as you possibly can — you should hear a clean, crisp snap with each cut. The shreds should look like delicate ribbons, not chunky blocks. Pile the shredded cabbage into a large salad bowl.

Grate the carrots and onion: Peel the carrots and grate them on the large holes of a box grater. You will see bright orange, moist curls falling onto the board. Peel the red onion and slice it in half from root to tip. Slice the onion into very thin half-moons. The aroma will be sharp and pungent — that’s good. Add both to the bowl with the cabbage.

Salt and rest the vegetables: Sprinkle the teaspoon of salt over the vegetables. Use your clean hands to toss and massage the salt into the shreds for about a minute. You will feel the cabbage and onion start to soften and release their water. Let the mixture sit for 15 minutes. This step is crucial — it draws out excess moisture, ensuring your coleslaw stays crunchy rather than watery later.

Make the dressing: While the vegetables rest, make the dressing. In a small jar, combine the mayonnaise, apple cider vinegar, Dijon mustard, caster sugar, celery seeds, and black pepper. If using, add the buttermilk. Screw the lid on tightly and shake vigorously until the dressing is a pale, creamy, homogenous colour. The smell should be tangy and aromatic, with the celery seeds providing an earthy warmth.

Rinse and dry the vegetables: After 15 minutes, transfer the salted vegetables to a clean tea towel or a salad spinner. Rinse them briefly under cold water to remove excess salt, then squeeze or spin them as dry as you possibly can. You should hear no dripping water. Return the now-wilted, shiny shreds to the dry bowl. They should look glossy and feel pliable.

Combine and rest: Pour the dressing over the dried vegetables. Using salad servers, toss everything together thoroughly. Every ribbon of cabbage and curl of carrot should be coated in that creamy, pale yellow dressing. The sound will change from a dry rustle to a soft, slick whisper. Cover the bowl with cling film and place it in the refrigerator for at least 30 minutes. This rest allows the flavours to meld and the cabbage to soften just a little more.

Final taste and serve: Just before serving, give the coleslaw a final stir. Taste a forkful — it should be creamy, tangy, and sweet, with a pronounced crunch. Adjust the seasoning with a little more pepper or a splash of vinegar if needed. The finished dish should have a beautiful, uniform colour and a glossy sheen.