Step 1

Chop the vegetables very fine: the cabbage, carrots, and onions are all chopped very fine, almost like the size of rice. You can chop them with a sharp knife, or if you have a food processor with a shredding attachment, use that and then finely chop with a sharp knife. (See note about using a pre-shredded coleslaw mix.)

Step 2

In a large bowl, combine all the ingredients for the dressing. Whisk until smooth.

Step 3

Add in cabbage, carrots, and onion; mix well until everything is thoroughly coated.

Step 4

Cover and refrigerate overnight. (If you have time - and can remember! - stir it occasionally. This will give you the absolute best results.) Stir again before serving and enjoy!