Wash all vegetables thoroughly. Chop broccoli into bite-sized florets and shred the carrots and cabbage finely using a box grater or food processor.

Thinly slice the red onion horizontally.

In a bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, and olive oil until smooth.

In a large mixing bowl, toss broccoli florets, shredded carrots, cabbage, and red onion together. Pour the dressing over the salad and mix until evenly coated.

Cover the slaw and refrigerate for at least one hour to let flavors meld.

Give the slaw a final toss before transferring to plates or a serving bowl.