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Prepare the Cabbage: Using a mandolin slicer for fine, even strips or a sharp knife, julienne the half cabbage into thin strips. Aim for uniform thickness (about ⅛-inch) to ensure consistent texture. Place the shredded cabbage in a large mixing bowl.
Prepare the Carrots: Julienne or grate the 2 medium carrots using either a mandolin, box grater, or julienne peeler. Add the prepared carrots to the bowl with the cabbage.
Grate the Onion: Finely grate the quarter onion using the smallest holes on your box grater. Add the grated onion to the vegetable mixture.
Make the Creamy Dressing: In the same large bowl (or a separate bowl if you prefer to mix the dressing first), combine all the dressing ingredients: mayonnaise, sour cream, white wine vinegar, salt, sugar, mustard powder, and a pinch of white pepper. Whisk thoroughly until smooth and well combined.
Combine and Mix: Add the prepared vegetables to the dressing and stir everything together thoroughly. Mix well using a large spoon or your hands until the vegetables are evenly coated in the creamy dressing.
Taste and Adjust: Taste your coleslaw and adjust the seasoning if needed.
Chill and Serve: Transfer the coleslaw to a serving dish, cover with plastic wrap, and refrigerate for at least 30 minutes before serving.