Slice green cabbage into ⅛-inch strips with a sharp knife, then shred carrots on the large holes of a box grater. Pat both dry with a clean kitchen towel to remove excess moisture.
1 medium head green cabbage, 2 medium carrots
In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt, black pepper, onion powder, and mustard powder until smooth and slightly thickened.
1 cup mayonnaise, 3 tablespoons apple cider vinegar, 2 tablespoons sugar, 0.5 teaspoon celery seed, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon onion powder, 0.25 teaspoon mustard powder
Add shredded cabbage and carrots to the bowl with dressing. Toss gently but thoroughly with tongs or two large spoons until vegetables are evenly coated.
1 medium head green cabbage, 2 medium carrots
Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours to let flavors meld and cabbage soften slightly.
Before serving, stir the coleslaw vigorously to reincorporate any liquid that has separated. Taste and adjust salt, vinegar, or sugar if needed.
1 teaspoon salt, 3 tablespoons apple cider vinegar, 2 tablespoons sugar
