In a medium bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, and garlic powder until smooth and well combined.
Season the dressing with salt and pepper to taste. Start with a pinch of each and adjust as needed.
Notes
Chef's Tips:• For a lighter version, use Greek yogurt in place of mayonnaise.• Avoid overmixing to prevent the dressing from becoming too thin.• Drizzle over the slaw just before serving for the freshest taste.Food Safety:• Store in the refrigerator and use within one week for best quality.• Always use clean utensils when serving to prevent contamination.