Cut your cabbage in half, then into quarters. Cut out the hard core from each piece-this ensures tender, easy-to-eat slaw. Using a mandoline or sharp knife, shred the cabbage into thin strips about 1/8 inch wide. Consistency matters here for that authentic Culver’s texture. Transfer all the shredded cabbage to a large mixing bowl.

Peel your carrot and shred it using the larger holes on a box grater. You want nice, chunky pieces that add texture and visual appeal. Add the shredded carrot to the bowl with the cabbage, distributing it evenly throughout.

Peel and slice the red onion as thin as possible-paper-thin slices are ideal. For a milder, less pungent flavor, soak the onion slices in a bowl of cold water for about 10 minutes. This simple trick removes the sharp bite while keeping the onion’s subtle flavor. Drain the onions thoroughly and add them to the cabbage-carrot mixture.

In a separate medium bowl, combine the mayonnaise, evaporated milk, lemon juice, sugar, salt, and pepper. Whisk everything together vigorously until the dressing is smooth, creamy, and well-blended. Taste and adjust the seasonings-add more sugar if you prefer it sweeter, or extra lemon juice for more tang.

Pour the dressing over the cabbage mixture. Using a large spoon or salad tongs, toss everything together thoroughly, ensuring every piece of vegetable gets coated with the creamy dressing. Take your time with this step to achieve even coverage.

Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving. This resting time allows the flavors to meld together beautifully and lets the cabbage soften slightly while maintaining its crunch. Give it a quick stir before serving to redistribute the dressing.