3 cups green cabbage, finely shredded

2 cups purple cabbage, finely shredded

1 cup carrot, finely shredded

For the Dressing:

1/2 cup mayonnaise

1 tbsp apple cider vinegar

1/2 tsp celery seeds

2 tsp sweetener

1/4 tsp salt (or more to taste)

1/4 tsp pepper (or more to taste)

Fresh dill (optional)

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Add all dressing ingredients to a bowl and whisk until smooth and fully combined.
Thinly shred the cabbage and carrots using a mandoline or sharp knife.
Place the shredded vegetables into a large bowl and pour the dressing over them.
Mix well with a spatula until everything is evenly coated.
Refrigerate for at least 1 hour before serving to allow flavors to develop.

Add sliced green onions for extra flavor.

Replace part of the mayo with Greek yogurt for a lighter dressing.

Add lemon juice for brightness or honey for natural sweetness.

Increase vinegar for a tangier slaw or fold in fresh dill/parsley for extra herbs.

Stays fresh for 3–4 days; stir before serving.