Vinegar (not creamy) Coleslaw

1/2 head (about 10 cups) green cabbage shredded ( or 16 oz.bag)
1/2 small head (1-2 cups) purple cabbage shredded
2-3 larger carrots shredded
2-3 green onions, thinly sliced (with green tops)

1/4 cup apple cider vinegar
1 Tbsp Dijon mustard
2 tsp honey
1/2 tsp celery seed
1/4 cup canola oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Mix the vegetables in a very large bowl. Whisk dressing ingredients together. About 15 minutes before eating, toss the dressing with the veggies and mix well.

This coleslaw tastes great (and crunchy) even if it sits in the dressing for awhile. It tastes good leftover and will last 4-5 days in the refrigerator.

This is the best vinegar-based recipe I've made.