Start by shredding the green and purple cabbage.

Grate the carrots finely.

In a large mixing bowl, toss together the shredded cabbages and grated carrots.

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

Pour the dressing over the cabbage-carrot mixture, and toss until all the vegetables are coated.

Cover the bowl and refrigerate for at least 30 minutes.

Before serving, taste the coleslaw and adjust seasoning if necessary.

Serve chilled as a side dish or topping for sandwiches.