First of all, shred the head of cabbage.

Use a grater to shred carrots.

For coleslaw dressing: Whisk together the apple cider vinegar, mayonnaise, maple syrup, chili powder, dill, and salt in a medium-sized bowl. Whisk it constantly when mayo gets clotted, whisk until it becomes a creamy consistency.

Mix shredded carrots, cabbage, and coleslaw dressing. Serve the dish immediately. The coleslaw dish tastes best when eaten fresh; however, it will stay fresh for whole one week.