• To a bowl, add the cabbage and carrot, mix and set aside.

Make the dressing:

• To a small bowl whisk the apple cider vinegar, mustard, honey, celery seed, salt, pepper and cornstarch (corn flour). Set aside.
• To a large sauté pan add the bacon over medium heat, cook, stirring often until crispy. This will also render the bacon oil for the dressing. Remove the bacon bits using a slotted spoon onto a paper towel , reserving the drippings in the pan. Return the pan back to medium heat. When the bacon drippings are hot, add the onion and cook until they start to soften. Turn the heat down to medium low and add the garlic, stir and cook for 1 minute. 
• Add the dressing to the onions and whisk to combine until thickened, turn off the heat. Taste for seasoning, add more salt if needed. If too thick, add a little water and whisk well. Transfer to a bowl and allow to cool. 
• Once cool, add some of the dressing to the shredded cabbage mix, toss well to combine. Add more as needed (depending whether you like it saucy or not).  Add the crispy bacon and toss well.