In a large mixing bowl, combine the finely shredded cabbage and carrots. Toss them together gently to distribute evenly, ensuring the vegetables are well mixed before adding the dressing components. This initial combination allows the vegetables to relax slightly and helps them absorb flavors more effectively once the dressing is added.

In a separate small bowl, whisk together the mayonnaise, white wine vinegar, and celery seeds until smooth and well combined. I find that creating the dressing separately first allows you to achieve a perfectly emulsified base before it contacts the vegetables, which prevents the coleslaw from becoming watery. This method also gives you better control over the flavor balance.

Add the sugar, salt, and black pepper to the dressing mixture from Step 2, whisking until the sugar fully dissolves and all seasonings are evenly distributed. Pour this seasoned dressing over the cabbage and carrot mixture from Step 1, then toss everything together thoroughly until all vegetables are evenly coated. I like to let the coleslaw sit for 10-15 minutes before serving so the flavors meld together and the vegetables soften slightly.