In a medium bowl, whisk together the mayonnaise, apple cider vinegar, honey, mustard, salt, black pepper, and garlic powder until smooth and well combined. I like to whisk vigorously for about 30 seconds to ensure the honey is fully incorporated and the dressing is emulsified—this creates a creamy, cohesive sauce rather than one that separates. Taste the dressing at this point; you want a balance of tangy vinegar, creamy mayo, and subtle sweetness.

Place the pre-shredded coleslaw mix in a large bowl. Pour the dressing from Step 1 over the vegetables and toss everything together until the cabbage and carrots are evenly coated. I find it helpful to use two forks or salad tongs to really work the dressing through the slaw, ensuring every piece gets dressed rather than having it pool at the bottom of the bowl. Taste and adjust seasoning with additional salt and pepper if needed.