Classic Creamy Homemade Coleslaw

Prepare the cabbage by removing any bruised or damaged outer leaves. Halve the cabbage through the stem and use a sharp knife to cut out and discard the dense core. Place the flat side down on a chopping board and shred as finely as possible into thin strips. Alternatively, use a mandoline or a food processor with a shredding attachment, then place the shredded cabbage into a large mixing bowl.

Grate the carrots using the coarse side of a box grater, or use a julienne peeler for thin strips. Finely slice the red onion as thinly as you can. Add the carrots, onion, and your choice of finely chopped fresh herbs (such as chives, parsley, or dill) to the bowl with the cabbage.

In a small jug or separate bowl, whisk together the Dijon mustard, mayonnaise, yogurt (or soured cream), and white wine vinegar. Season generously with salt and black pepper. Taste the dressing; it should be creamy with a pleasant acidic bite. Add a splash more vinegar if you prefer it sharper.

Pour the dressing over the vegetables and toss everything together with a large spoon until the vegetables are lightly and evenly coated. Sprinkle with a few pinches of paprika. Serve immediately for maximum crunch, or cover and chill for up to 3 days. Stir well before serving if chilled.