Step 1 — Prep the vegetables. Thinly shred the green and red cabbage using a sharp knife or a food processor fitted with the shredding disc. Peel and grate the carrots using a box grater. Thinly slice the green onions. Add all the vegetables to a large mixing bowl.

Step 2 — Make the dressing. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery salt, garlic powder, and black pepper until smooth and well combined. Taste and adjust seasoning as needed — add a little more vinegar for tang, sugar for sweetness, or salt to taste.

Step 3 — Combine. Pour the dressing over the shredded vegetables and toss well until everything is evenly coated. Make sure every strand of cabbage is dressed!

Step 4 — Taste and adjust. Give it a final taste. Need more tang? Add a splash of vinegar. Too tangy? Add a pinch more sugar. Adjust to your preference.

Step 5 — Chill (optional but recommended). Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly, making the coleslaw even more delicious.

Step 6 — Serve and enjoy! Give it one final toss before serving and garnish with extra sliced green onions if desired.