Prepare the Vegetables:

• Begin by finely shredding the cabbage. You can use a sharp knife or a mandoline slicer for even pieces. Remove the core before shredding.
• Grate the carrot using a box grater or a food processor. Optionally, finely chop half a red onion for extra flavor.

Make the Dressing:

• In a separate bowl, combine the mayonnaise, vinegar, Dijon mustard, sugar, celery salt, black pepper, and garlic powder. Stir well until the dressing is smooth and creamy.

Toss the Slaw:

• Add the shredded cabbage, grated carrot, and optional chopped red onion to a large mixing bowl.
• Pour the dressing over the vegetables and toss everything together until well coated. Make sure all the cabbage and carrots are evenly covered with the creamy dressing.

Chill and Serve (Optional):

• For the best flavor and texture, cover the coleslaw and refrigerate it for at least 1 hour before serving. This allows the flavors to meld and the cabbage to soften slightly.
• If you’re short on time, you can serve immediately, but chilling enhances the flavor.

Serving:

• Serve the coleslaw as a side dish alongside grilled meats, burgers, or even tacos. It also pairs wonderfully with fried chicken or sandwiches.