In a large mixing bowl, combine the shredded cabbage, shredded carrots, and sliced bell pepper.

In a separate bowl, whisk together the apple cider vinegar, granulated sugar, salt, black pepper, celery seeds, and olive oil until well combined.

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

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