Start by cleaning your cabbage and removing any wilted outer leaves. Use a sharp knife or a mandoline to shred the cabbage very thinly. Peel the carrots and grate them using the large holes of a box grater.

In a small bowl, whisk together the mayonnaise and apple cider vinegar. Add the Dijon mustard and sugar into the mixture. Stir until the sugar has dissolved and the dressing looks smooth and creamy.

Add the celery seed, salt, and black pepper to the creamy base. These small seeds add a classic savory flavor to the Joanna Gaines Coleslaw recipe. Whisk everything again to ensure the spices are evenly spread out.

Place the shredded cabbage and grated carrots into a very large mixing bowl. Toss them together with your hands or a large spoon. This ensures you have a beautiful mix of green and orange colors.

Pour the creamy dressing over the vegetables in the large bowl. Use your spoon to toss the mixture thoroughly. Every piece of cabbage should be lightly coated with the tangy dressing.

Stir in the finely chopped fresh parsley for a burst of color. The parsley adds a clean, bright taste to the crunchy vegetables. It makes the dish look like it came from a professional kitchen.

Cover the bowl tightly with plastic wrap or a lid. Place it in the refrigerator for at least one hour before serving. This time allows the flavors to meld and the cabbage to soften slightly.

Just before serving, take the bowl out and give it one more stir. The dressing often settles at the bottom of the bowl while chilling. A quick toss brings all that creamy flavor back to the top.