Start by shredding the red cabbage. You can use a sharp knife, mandoline slicer, or a box grater, depending on what you have. Aim for thin, even slices to make sure the texture is nice and crunchy.

Grate or shred the carrots next. I love using pre-shredded carrots for convenience, but fresh ones are always best if you have the time.

If you're using green onions, thinly slice them into small pieces.

Pro Tip: If you’re making this ahead of time, store the shredded veggies in an airtight container in the fridge to keep them crisp until you’re ready to mix the dressing in.

In a separate bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, and honey (or sugar).

Pro Tip: Whisking the dressing until it’s fully smooth is key! This ensures the flavors are evenly distributed and that the slaw is creamy but not too thick.

Pour the dressing over the shredded vegetables.

Using tongs or a large spoon, toss everything together until the cabbage and carrots are evenly coated in the creamy dressing.

Give it a final taste and adjust the seasoning with a pinch of salt and pepper if needed.

For the best flavor, let the slaw sit in the fridge for at least 30 minutes to allow the flavors to marinate together.

Once chilled, give it another quick toss, and it's ready to serve! Enjoy it as a side dish with your favorite main course or as a topping for sandwiches and burgers.

Pro Tip: If you have time, let the slaw chill for a few hours. This helps the cabbage soften just a bit and allows the flavors to meld even better.