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Make sure onion, parsley, cabbages and carrots are chopped/sliced/shredded.
Gather a large mixing bowl (one that has a lid is great, otherwise you'll need some foil or plastic wrap).
To the large mixing bowl, add mayo, lemon juice, vinegar, sugar, salt, pepper, and celery seed. Whisk until smooth and combined.
To the bowl, add onion, parsley, green cabbage, red cabbage and shredded carrots. Toss until well combined and coated.
Cover and refrigerate at least 2 hours, or longer if you prefer a softer coleslaw.
Before serving, toss/stir coleslaw once more to redistribute dressing that may have settled at the bottom of the bowl. Then serve chilled, with a sprinkle of extra pepper if desired.