Step 1

In a large bowl, whisk together the vinegar, mustard, honey, garlic, salt, pepper and onion powder. Slowly pour the olive oil, whisking as you go, until the dressing is emulsified. Editor's Tip: You could also use a lidded jar to make the vinaigrette. Just give it a good shake and pour it over the salad, or store it in the fridge until needed.

Step 2

Add the shredded cabbage, apple, carrot and chopped pecans to the dressing. Stir to combine, then cover the bowl and refrigerate the slaw until you're ready to serve it. Editor's Tip: If you're making the salad more than a few hours in advance, transfer it to an airtight container to keep it fresh.