In a small mixing bowl, combine mayo, sour cream, dijon mustard, apple cider vinegar, sugar, salt, and black pepper.

Peel the outer layer of the cabbage if damaged, slice into quarters, and remove the firm cores. Finely slice the cabbage into long shards.

Shred the carrots using a box grater and squeeze out as much moisture as possible.

Slice the spring onions and add all the vegetables to a large bowl.

Pour the dressing into the vegetables and toss to coat.

Let it rest in the fridge for at least an hour before serving for best flavor.