Remove outer leaves and wash thoroughly. Use a box grater (large hole side) to finely grate the cabbage into a large bowl. You may also chop it by hand if you prefer.

Thinly slice celery into long strips, then chop into small pieces. Grate one carrot using the same grater side and add both to the bowl.

Use a sharp knife to dice the onion into very small bits. The key is to keep the pieces small so they flavor the slaw without overpowering it.

Mix in 5 generous spoonful of sweet pickle relish for that classic Southern zing.

Start with 5 spoonful of mayonnaise and stir well. Add 1–2 more spoonful if the slaw isn’t creamy enough for your taste.

Add salt and pepper to taste. If desired, stir in 1–2 teaspoons of sugar to balance the tang with a little sweetness.

Keep folding and mixing until everything is well incorporated and creamy throughout.

For best flavor, refrigerate for at least an hour before serving.