1. 1. Gather Your Dressing Ingredients: In a medium-sized mixing bowl, combine the mayonnaise, granulated sugar, apple cider vinegar, Dijon mustard, celery seed, salt, and black pepper.

2. 2. Whisk Until Smooth and Creamy: Using a whisk, vigorously stir all the dressing ingredients together until the mixture is completely smooth and the sugar has dissolved. There should be no lumps, and the dressing should have a uniform, creamy consistency.

3. 3. Taste and Adjust Seasoning: Take a small taste of the dressing. This is your chance to adjust the sweetness or tanginess to your personal preference. You can add a little more sugar for sweetness or a touch more apple cider vinegar for extra tang.

4. 4. Prepare the Coleslaw Mix: Open your bag of pre-shredded coleslaw mix. If you’re shredding your own cabbage and carrots, ensure they are finely shredded for the best texture.

5. 5. Combine Dressing and Cabbage: Add the entire bag of shredded coleslaw mix to the bowl with the prepared dressing.

6. 6. Toss Gently to Coat Evenly: Using tongs or two large spoons, gently toss the cabbage and carrots with the dressing until every strand is thoroughly coated. Make sure the dressing is distributed evenly throughout the mix.

7. 7. Chill for Best Flavor: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld beautifully and the cabbage to slightly tenderize, resulting in a much more delicious coleslaw.

8. 8. Serve Chilled and Enjoy: Give the coleslaw a quick stir before serving. It’s best served cold as a refreshing side dish.