Make the dressing in a small bowl by whisking all the dressing ingredients until well combined. Taste test for overall flavor and balance and adjust if needed.
Place the shredded cabbage and carrots in a large bowl. Combine with about half of the dressing and add more dressing until the desired ratio is reached.
Cover and refrigerate for at least 30 minutes and up to 8 hours before serving.
Notes
This recipe makes about 8 cups of coleslaw, depending on the size of your cabbage.
Keep the dressing and veggies separate if you plan to serve the next day so they don't get soggy.
Removing excess water from the cabbage to eliminate soggy coleslaw. Place the shredded cabbage in a colander and toss with a good pinch of salt and let sit for about 10 minutes. Quickly rinse to remove the salt and use paper towels to completely dry it off before using.
Pre-shredded cabbage or coleslaw mix can be used.
Store in an air-tight container in the refrigerator for up to 3 days. Refresh the slaw by mixing in a little more dressing or mayo. The dressing will last 2 weeks in the refrigerator.