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

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until all vegetables are evenly coated.

Taste and adjust seasoning if necessary, adding more salt or honey as desired.

Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld.