World's best coleslaw

Cut the head of white cabbage in half for the coleslaw recipe and remove the stalk. Then finely shave or grate the cabbage and carrots. I prefer shaving because it keeps the cabbage crisp and gives the salad a nice texture.

Peel and finely chop the onion. The finely chopped onion gives the salad an extra crunch and the onion kick it needs.

In a large bowl, mix the wine vinegar, oil and sugar together well. Here it is important to whisk the ingredients really well until the sugar is completely dissolved to get the right sweetness for the salad.

Add the chopped vegetables to the bowl, salt and pepper and mix well. Since cabbage contains a lot of water, quietly add a little more salt than usual. The salad should now sit for an hour until the cabbage has settled a bit.

After an hour, stir the world's best coleslaw well and, if necessary, season again with salt, pepper and sugar. Let the coleslaw stand for another hour and then serve.