Texture is better when the vegetables are cut to a similar thickness. Shred the cabbage finely enough to soften slightly once dressed, grate the carrot coarsely so it keeps some bite, and slice the red onion very thinly so no single mouthful is dominated by onion. Mix the dressing separately before adding it to the vegetables, then start with only part of it. After tossing, let the slaw sit briefly and add more dressing only if it still needs it. This gives you much more control than pouring everything in at once.

Cover and refrigerate the coleslaw promptly once it's dressed. It's best eaten within 48 hours, kept chilled throughout. Expect some gradual softening as the salt and acidic dressing sit against the raw cabbage — this is normal, though the crunch won't be quite as pronounced as when freshly made. Stir well before serving, as the dressing can settle. This coleslaw is not suitable for freezing, since the mayonnaise-based dressing separates and the cabbage loses its texture once thawed.

Red cabbage can replace some or all of the white cabbage for a deeper colour and slightly earthier flavour. Spring onion is a milder alternative to red onion, while chopped parsley or chives add a fresher finish. If you prefer a sharper dressing, increase the cider vinegar slightly after tasting rather than adding a large amount at once. You can also adjust the balance of mayonnaise and yoghurt to make the dressing richer or lighter while keeping the same basic method.