The Preparation
Shred the green and red cabbage thinly. Cut carrots into matchsticks.
Combine cabbage, carrots, green onions, and parsley in a large bowl.
In a separate bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed, salt, and pepper.
Pour the dressing over the cabbage mixture and toss well to coat.
Taste and adjust seasoning — add more vinegar for tang, more sugar for sweetness.
Refrigerate for at least 1 hour before serving to allow the flavors to meld and the cabbage to soften slightly.
