Place the shredded green cabbage and grated carrots into a large mixing bowl. Toss to combine, creating an even base for the dressing.
2 cups green cabbage, shredded, 1 cup grated carrots
In a small bowl, whisk together mayonnaise, apple cider vinegar, dijon mustard, salt, and black pepper until smooth and well blended.
0.5 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tsp dijon mustard, 0.5 tsp salt, 0.25 tsp black pepper
Pour the dressing over the shredded vegetables in the large bowl. Use a spatula or large spoon to thoroughly toss and coat all the vegetables evenly.
Once combined, allow the coleslaw to sit for at least 10 minutes in the refrigerator to let flavors meld. The cabbage should appear slightly wilted but still crisp.
Serve chilled in individual bowls or on a platter, garnished if desired. The final dish should have bright, crisp vegetables coated in a creamy, tangy dressing with an even texture.
