Start with a shredded cabbage blend. You can buy this pre-packaged or shred your own. If you're shredding at home, make sure the pieces are uniform to ensure even mixing and flavor distribution.

In a bowl, whisk together distilled white vinegar, canola oil, granulated sugar, Dijon mustard, lemon juice, sea salt, dehydrated garlic, and dehydrated onion. Ensure all ingredients are well combined until the sugar dissolves. This dressing will make your coleslaw shine with flavor.

In a large mixing bowl, add the shredded cabbage blend. Pour the dressing over the cabbage and toss thoroughly. Make sure everything is well-coated. You want that dressing to hug every shredded piece of cabbage.

Sprinkle freshly ground black pepper to taste. Give it another toss to distribute the seasoning evenly. Do a quick taste test—add more salt or lemon juice if needed to tailor it to your preference.

Let the coleslaw chill in the refrigerator for at least 1 hour before serving. This helps the flavors meld together and ensures it’s cold and refreshing.