Instructions
In a large bowl, whisk together apple cider vinegar, avocado oil (or canola oil), granulated sugar, dijon mustard, celery seed, and salt and black pepper (to taste).
Add shredded green cabbage, shredded red cabbage, and shredded carrot, and toss until evenly coated.
Refrigerate for at least 1 hour before serving to let the flavors blend and the slaw soften.