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In a large bowl toss the shredded cabbage, shredded carrots, cilantro and chives or green onions.
In a separate bowl, whisk together the mayonnaise, mustard, apple cider vinegar, celery seeds and salt and pepper. Taste and adjust seasonings if needed.
Toss dressing with the vegetables. This makes a heavily dressed coleslaw, so if you like, start with half of the dressing initially and add more as needed.
Serve right away for crunchiest coleslaw. Coleslaw will also keep in the fridge for several days, though I recommend serving within 1-2 days.