Begin by shredding about four cups of green cabbage into thin strips, adding a satisfying crunch to your coleslaw. Grate two medium-sized carrots and thinly slice half a red onion. Gather in a large mixing bowl.

In a separate bowl, whisk together ½ cup of apple cider vinegar, ⅓ cup of olive oil, 2 tablespoons of sugar, and a pinch of salt and black pepper to taste. Blend thoroughly until smooth.

Pour the prepared dressing over the shredded vegetables and gently toss until everything is evenly coated.

Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes.

Before serving, give the coleslaw a good toss, then spoon into a serving dish.