Start by shredding one medium green cabbage and two large carrots into thin strips. I use a sharp chef's knife for the cabbage but a box grater works great for the carrots. (I tried a food processor first, it turned the cabbage to mush so definitely hand-cut for the best crunch.) You'll see a massive pile of green and orange ribbons. They should feel crisp and cool to the touch without any moisture or limp edges. Cut shreds to exactly 1/8 inch thickness, this size ensures they stay crunchy once the dressing is added.

Combine 1 cup of Duke's Mayonnaise and 2 tablespoons of apple cider vinegar in a small glass bowl. Add the sugar and salt then whisk vigorously for about 60 seconds until the granules dissolve completely. (My first batch was gritty because I didn't whisk long enough, take the time to melt that sugar.) The dressing will look glossy and smooth with a thick consistency like heavy cream. You'll smell the sharp tang of the vinegar hitting the rich mayo base. Whisk until no oil droplets remain, proper emulsification keeps the dressing from separating on the cabbage.

Pour the creamy dressing over the shredded cabbage and carrots in the large glass bowl. Use two large spoons to toss the mixture together for about 2 minutes. You want to make sure every single ribbon of vegetable is fully coated but not swimming in sauce. You'll hear a wet clicking sound as the cabbage leaves slide against each other. The bright orange of the carrots will start to peek through the white creamy coating. Toss for 120 seconds exactly, this ensures even distribution of the dressing before the salt starts drawing out moisture.

Sprinkle 1 teaspoon of poppy seeds and 1/2 teaspoon of black pepper over the salad. Give it one final quick toss to distribute the tiny black specks evenly. Fold them in gently with a rubber spatula so you don't break the delicate cabbage ribbons. The salad now looks finished with the black poppy seeds providing a beautiful contrast against the white and orange. It should look moist and glistening. Chill at 38°F for 30 minutes, this rest period allows the flavors to meld without the cabbage losing its structural integrity.