Remove the outer leaves of the cabbage and cut it in half. Shred the cabbage finely using a knife or mandoline for even pieces.

Peel the carrots and grate them using a box grater or food processor.

In a large mixing bowl, combine the shredded green cabbage, purple cabbage, and grated carrots.

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and celery seed.

Pour the dressing over the cabbage mixture and toss until everything is well coated.

Add salt and pepper to taste, adjusting according to your preference.

Cover the bowl and refrigerate for at least 30 minutes before serving.

Give the slaw a final toss before serving.