Prepare the cabbage: Remove any wilted outer leaves from both cabbages. Cut each quarter in half, then cut away the hard core. Shred the cabbage as thinly as possible — you want strands that are about 2–3mm wide. You should hear a satisfying, clean crunch as the knife cuts through. Place the shredded cabbage in a large colander.

Salt and rest: Sprinkle 1 teaspoon of fine salt over the shredded cabbage and toss well with your hands. Let it sit in the colander for 20 minutes. You’ll notice small beads of moisture forming on the leaves — this is the salt drawing out excess water. After 20 minutes, rinse the cabbage under cold water and squeeze it firmly in a clean tea towel to remove as much liquid as possible. The cabbage should feel dry and almost squeaky to the touch.

Shred the carrots and onion: Peel the carrots and grate them on the large holes of a box grater or use the shredding disc of your food processor. The carrots should look like bright orange ribbons. Finely slice the red onion into half-moons — aim for paper-thin slices so they aren’t overpowering. You want the onion to be translucent and delicate.

Combine the vegetables: In a large bowl, toss together the dried cabbage, shredded carrots, and sliced red onion. The colours should pop — deep green, vibrant orange, and pale purple. Set aside while you make the dressing.

Make the dressing: In a small jar with a tight-fitting lid, combine the mayonnaise, apple cider vinegar, Dijon mustard, caster sugar, celery salt, and black pepper. Screw on the lid and shake vigorously for about 30 seconds, until the dressing is pale, creamy, and completely smooth. The aroma should be tangy and slightly sweet.

Dress and rest: Pour the dressing over the vegetables and toss thoroughly with salad servers until every strand is evenly coated. The coleslaw should look glossy but not swimming in dressing. Cover the bowl with cling film and refrigerate for at least 1 hour. During this time, the flavours will meld and the vegetables will soften just slightly while retaining their crunch.

Finish and serve: Just before serving, give the coleslaw a final toss. Sprinkle with the finely chopped parsley and poppy seeds, if using. The parsley adds flecks of fresh green, while the poppy seeds provide tiny bursts of nutty texture. Transfer to a clean serving bowl, or for a restaurant-style presentation, mound it in a ring mould on each plate and lift carefully for a perfect round shape.