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, honey, Dijon mustard, olive oil, salt, and black pepper until well combined.

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

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