Measure all the ingredients for the dressing into a small jar with a tight-fitting lid. Shake the jar until all the ingredients are well-incorporated. Make sure there are no mayonnaise lumps.
In a large bowl, toss together the shredded cabbage, carrots, sliced green onions, and the dressing. Taste and adjust seasonings as needed. Refrigerate for 1 to 3 hours before serving.
Notes
If you like a creamier coleslaw, add another dollop of mayonnaise.
Swap the apple cider vinegar for white vinegar for an extra zing.
Make your own cabbage mix - Use ½ a small head of green or red cabbage with one medium carrot, and shred with a food processor or box grater, or slice thinly with a sharp knife.
How to store: Store leftover coleslaw in an airtight container in the refrigerator for 2-3 days.
How to freeze: Do not freeze coleslaw.
Make ahead: The dressing can be made one day ahead of time. Keep refrigerated until ready to use. You can make the coleslaw 2 hours in advance for best results.