Step 1: Prepare Your Vegetables: Wash cabbage and carrots. Finely shred both green and red cabbage, and carrots, aiming for uniform strips. You should have approximately 6 cups of shredded cabbage and 1 cup of shredded carrots.
Step 2: Salt the Cabbage (Optional, but Recommended): Place shredded cabbage in a colander, sprinkle with 1 tsp salt, and toss. Let sit for 30-60 minutes to draw out excess water. Firmly squeeze out as much liquid as possible, then rinse briefly and squeeze again thoroughly. Skip this step if you're short on time, but note the texture may be slightly less crisp over time.
Step 3: Prepare the Creamy Dressing: In a large mixing bowl, combine mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seeds (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth and well-combined. Taste and adjust seasoning as desired.
Step 4: Combine Vegetables and Dressing: Add the squeezed (if salted) cabbage and shredded carrots to the bowl with the dressing. Gently toss until all vegetables are thoroughly coated.
Step 5: Chill for Optimal Flavor: Cover the bowl tightly with plastic wrap and refrigerate for at least 1-2 hours, or preferably 2-4 hours, allowing the flavors to meld and the cabbage to absorb the dressing.
Step 6: Serve and Enjoy: Give the coleslaw a final stir before serving. Garnish with fresh chopped parsley or paprika, if desired. Serve cold as a refreshing side dish.