Creamy homemade coleslaw with shredded green cabbage, red cabbage, carrots, and a tangy dressing made with a secret ingredient and special technique that ensures that it will not weep water into your bowl when it comes time to serve it to your guests. Packed with flavors, this is the kind of classic creamy coleslaw that belongs next to barbecue, fried chicken, pulled pork sandwiches, burgers, hot dogs, and every summer cookout plate that needs a cold, crunchy side. I’ll show you how to cure the cabbage first with salt and sugar, then I will share the easiest way to combine it with my rich, tangy dressing that clings to every shred, without turning watery five minutes later.