1. Remove outer leaves and finely shred cabbage using a sharp knife or mandolin.

2. Grate carrots and place shredded vegetables in a bowl, then chill in the refrigerator for 30 minutes.

3. In a separate bowl whisk together mayonnaise, minced garlic, vinegar, sugar, salt, pepper, and Dijon mustard until smooth.

4. Adjust dressing consistency by adding a teaspoon of vinegar for thinner texture or a spoon of mayo for thicker.

5. Pour half of the dressing over chilled vegetables and toss gently until evenly coated.

6. Add remaining dressing as needed and toss again to achieve a glossy, uniform coating.

7. Cover and refrigerate coleslaw for 1 hour to allow flavors to meld and maintain crispness.

8. Before serving, stir gently, taste and adjust seasoning, then garnish with fresh parsley or green onions if desired.