In a large bowl, combine the shredded green and red cabbage with grated carrots.

In a separate bowl, whisk together the apple cider vinegar, sugar, salt, pepper, celery seed, olive oil, and Dijon mustard until well blended.

Pour the dressing over the cabbage mixture.

Toss the vegetables until they are evenly coated with the dressing.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

Before serving, toss the coleslaw again to redistribute the dressing.

Adjust seasoning as needed, adding more salt or sugar according to taste.

Serve chilled or at room temperature.

Store any leftovers in an airtight container in the fridge.

Enjoy your refreshing vinegar coleslaw!