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

In a separate bowl, whisk together the apple cider vinegar, granulated sugar, celery seed, salt, black pepper, and olive oil until well combined.

Pour the dressing over the cabbage mixture and toss until all the vegetables are evenly coated.

Let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.