Shred the carrots and the cabbage and place in a large bowl.
Use a grater to grate about one-quarter of a sweet onion. Add the onion and all of the juice to a bowl. Mix in the remaining ingredients for the dressing.
Use 1/2 cup of the dressing.
Toss and let set in the refrigerator ideally for an hour prior to serving. This allows the flavors to combine.
RECIPE TIPS
Vegan Adaptable: Use vegan mayo in the dressing.Low carb or keto coleslaw: Omit the sugar from the dressing or use an equal amount of keto-friendly sugar as a substitute. SHORTCUT: Buy the cabbage and carrots already shredded. Serving Suggestion: Serve this coleslaw with smoked pulled pork sandwiches.