Use a sharp knife and cutting board to finely shred the cabbage into thin strips. Place the shredded cabbage in a large mixing bowl.
4 cups cabbage
Peel and grate the carrot using a grater or mandoline, then add it to the bowl with the cabbage.
1 carrot medium carrot
In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until the mixture is smooth and evenly combined.
1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Pour the dressing over the shredded vegetables in the large bowl.
1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Toss everything together with a spatula or tongs until the cabbage and carrot are thoroughly coated and the mixture looks evenly combined.
Transfer the coleslaw to a serving dish or bowl, then refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
