Shred the green cabbage and red cabbage, and grate the carrots.

In a large mixing bowl, combine the shredded green cabbage, red cabbage, and grated carrots.

In a separate bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, black pepper, and Dijon mustard.

Pour the dressing over the shredded vegetables.

Toss the mixture gently until all the vegetables are well coated with the dressing.

Let the coleslaw sit for at least 10 minutes to allow flavors to meld.

Taste and adjust seasoning if necessary.

Garnish with fresh parsley before serving.

Serve chilled or at room temperature.