– 1 small head of cabbage, shredded (about 4 cups) – 2 carrots, grated – 1/2 cup mayonnaise – 2 tablespoons apple cider vinegar – 1 tablespoon honey – 1/2 teaspoon salt – 1/4 teaspoon black pepper – Optional: 1/4 cup finely chopped onion or green onion for added flavor
In a separate smaller bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until well combined.
Pour the dressing over the cabbage and carrots. Add the chopped onion if using.
Toss everything together until the cabbage and carrots are evenly coated with the dressing.
Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled as a side dish or topping for sandwiches, burgers, tacos, or alongside your favorite grilled meats.
Feel free to adjust the ingredients to suit your taste preferences, adding more or less mayonnaise, vinegar, or honey as desired.