Start by preparing the vegetables. Core and finely shred the cabbage using a sharp knife or mandoline. Place in a large mixing bowl.

Core and julienne the apples, then add them to the bowl with the cabbage. Pro tip: toss the apple pieces with a little lemon juice to prevent browning if you're not serving immediately.

Add the julienned carrots, sliced red onion, and chopped cilantro to the bowl.

In a separate small bowl, whisk together the apple cider vinegar, honey, olive oil, Dijon mustard, and celery seeds until well combined.

Pour the dressing over the slaw mixture and toss well to combine. Season with salt and pepper to taste.

Let the slaw rest for about 15 minutes before serving to allow the flavors to meld together.