First, you need to julienne the onion, shred the carrot coarsely and finely shred the cabbage. If you have a food processor, great—it’ll make quick work of this. Otherwise, a sharp knife and a bit of patience will do the trick. Place all shredded vegetables in a large mixing bowl.

In a separate bowl, whisk together Dijon mustard, caraway seeds, canola oil, granulated sugar, and apple cider vinegar. This will form the backbone of your coleslaw’s flavor profile.

Pour the dressing mix over the shredded vegetables. Toss everything thoroughly to ensure each piece of cabbage and carrot gets a flavorful coating.

Add salt and freshly ground black pepper to your liking. Stir again to mix the seasoning evenly.

Cover the bowl with plastic wrap and place it in the refrigerator for at least an hour. The flavors meld together beautifully as it sits.