Shred the cabbage into thin 1/8-inch strips using a sharp knife or mandoline, then grate the carrots using the large holes of a box grater. Place both vegetables in a large mixing bowl. I find that shredding the cabbage by hand gives you more control over the thickness, which makes a real difference in the final texture of your coleslaw.

In a separate bowl, whisk together the mayonnaise, mustard, cider vinegar, and honey until smooth and well combined. Add the garlic powder and onion powder, stirring until the spices are evenly distributed throughout the dressing with no lumps. The vinegar helps thin the mayo slightly, creating a dressing that coats the vegetables beautifully without making them soggy.

Pour the dressing from Step 2 over the shredded cabbage and carrots from Step 1, then toss everything together until the vegetables are evenly coated. Season to taste with salt and pepper, stirring well to distribute the seasoning throughout. I recommend starting with a pinch of salt and adding more gradually—the mustard and honey already add quite a bit of flavor, so you don't need much.