Begin by shredding your green cabbage and carrots. If you’re using pre-shredded cabbage, measure out 20 ounces.
In a mixing bowl, combine the white vinegar, granulated sugar, dry mustard, and kosher salt. Whisk until the sugar is fully dissolved.
Add the mayonnaise to the mixture and whisk until smooth and creamy.
In a large mixing bowl, add the shredded cabbage and carrots. Pour the dressing over the vegetables and toss until evenly coated.
Cover the bowl with plastic wrap or transfer to a storage container. Refrigerate for at least 1 hour before serving.
