To make the slaw dressing, place the mayonnaise, Pickle Creek Apple Strudel Balsamic Vinegar, pepper, and salt in a small bowl and whisk together until smooth and creamy.
Place the shredded cabbage, shredded carrots, and chopped apple in a large bowl. Top with the dressing and stir well until the the cabbage mixture is evenly coated with the dressing.
For extra crunchy coleslaw, wait to mix in the dressing until just before serving. For a well-marinated coleslaw, mix in the dressing an hour or so earlier and store the finished slaw in the fridge until ready to serve. Enjoy!