In a large mixing bowl, combine ¼ cup sugar, 4 teaspoons of apple cider vinegar, ¼ teaspoon dry mustard, and ¼ teaspoon salt. Whisk until sugar is fully dissolved.

Add 1 cup of real mayonnaise to the dressing and whisk until smooth.

Gently fold in 2 bags of finely shredded cabbage and ¼ cup of finely chopped carrots, mixing delicately.

Cover tightly with plastic wrap or a lid, and refrigerate for at least 2 hours.

Before serving, stir gently and drain any excess liquid.

Serve as a side dish or on sandwiches.