In a small bowl, whisk together the mayonnaise, cider vinegar, monk fruit powder, celery seed, salt, pepper, and mustard powder until fully combined and smooth. The whisking helps dissolve the sweetener and distribute the spices evenly throughout the creamy base. I like to let this dressing sit for a minute after mixing—it allows the celery seed to bloom slightly and deepen the flavor of the entire dressing.

Place the coleslaw mix in a large bowl and pour the dressing from Step 1 over it. Toss thoroughly, making sure every strand of cabbage is coated evenly with the creamy dressing. This should take about a minute of gentle but thorough tossing to ensure consistent flavor throughout.

Cover the coleslaw and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld together and the cabbage to soften slightly while maintaining its crunch. I find that chilling overnight actually improves the flavor even more—the dressing continues to develop and coat the vegetables beautifully.