Use a sharp chef's knife to carefully shred the green cabbage into very thin, crisp strips on a cutting board.
Grate the carrots into fine matchstick-sized pieces, ensuring they are evenly shredded for a tender crunch.
Place the shredded cabbage and carrots into a large mixing bowl, creating a colorful and textured base for your coleslaw.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined. The dressing should be slightly tangy and creamy.
Pour the dressing over the shredded vegetables, then use a spoon or spatula to gently fold everything together, ensuring the vegetables are evenly coated with the dressing.
Continue tossing until the mixture is glossy and the dressing is evenly distributed, with the vegetables feeling crisp and coated.
Serve immediately for the best crunch, or refrigerate for up to an hour to allow flavors to meld. Enjoy this fresh, crunchy side dish with your favorite grilled meats or sandwiches.
