Honestly, we didn’t let this sit for long when my mom whipped it up during those busy times.

In a large bowl, combine the shredded cabbage, sliced cucumber, sliced celery, and chopped red onion.
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, black pepper, salt, and celery seed until smooth.
Pour the dressing over the vegetable mixture and toss until everything is well coated.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, give the coleslaw a good stir and adjust the seasoning if necessary.
Variations & Tips

For a bit of sweetness, add a handful of raisins or dried cranberries to the coleslaw. If you prefer a tangier flavor, increase the amount of apple cider vinegar. You can also add a pinch of cayenne pepper for extra heat. For a lighter version, substitute half of the mayonnaise with Greek yogurt. Experiment with different types of cabbage, such as red cabbage, for a more colorful presentation.