Start with that head of cabbage. Go ahead, wash it under cold water. After all, nobody wants dirt in their salad! Chop off the base and peel away any wilted outer leaves. Once ready, finely shred the cabbage. I find that using a quality sharp knife works best, but you can also grab a mandoline for perfection.

Next up, we need some colors and crunch. Grab your carrots, red cabbage, onions, and green bell pepper. I like to use a box grater for the carrots. You’re looking for a fine shred that will mix well with everything else. Dice the onion and bell pepper finely to avoid overpowering the flavors. This medley brings a vibrant quality to the dish.

In a separate bowl, combine the half-and-half cream, creamy salad dressing, white wine vinegar, granulated sugar, poultry seasoning, celery seed, and Dijon mustard. Whisk it all together until it’s well-mixed. The combination of creamy and tangy will be the secret sauce (literally) that ties everything together.

In a large mixing bowl, combine the shredded cabbage, carrots, onions, red cabbage, and green bell pepper. Now, pour the dressing over the veggies. Using tongs, gently toss everything together. Make sure every shred is well-coated.

Now is the hardest part—waiting! Cover the bowl and let the coleslaw chill in the refrigerator for at least 2 hours. This allows the flavors to meld beautifully together. Once chilled, give it a final stir and serve it alongside your favorite dishes, or simply by itself. Trust me, it’s a showstopper.