This is my go to coleslaw recipe for any day. Make the dressing the day before so the sugars can break down.
If you wish to shred your own slaw, free free to experiment with texture and color! Try Brussels sprouts, carrots, green cabbage, red cabbage, onion or even a little apple!
In a non-metal mixing bowl, whisk the mayonnaise, mustard, honey, apple cider vinegar, distilled white vinegar, sugar, cayenne pepper and fresh ground black pepper. Cover and refrigerate overnight.
About an hour before serving, mix the dressing with the coleslaw and keep refrigerated until serving.