• In the medium bowl, whisk together mayonnaise, 4 tsp white vinegar, ¼ teaspoon dry mustard, and 1 teaspoon salt together until sugar is dissolved.
• Add the 3 to 5 cups of shredded green cabbage and 1 cup of finely chopped carrots to the bowl with the dressing.
• Use the mayonnaise and whisk to mix the dressing and vegetables, ensuring that the cole-slaw mix is evenly coated.
• Cover and refrigerate the creamy coleslaw for at least 2 hours before serving, allowing the flavors to meld together.
• Before serving, give the coleslaw a final toss to coat once more, ensuring the dressing hasn't settled at the bottom.

The key to the perfect consistency is in the balance of the dressing. If the coleslaw seems too dry, you can add a little more mayonnaise to achieve the desired creaminess.