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In a large bowl, mix together the finely shredded cabbage, grated carrot, and chopped red onion until well incorporated.
In a separate small bowl, whisk the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until you achieve a smooth, creamy consistency.
Pour the dressing over the vegetable mixture and toss thoroughly to ensure every piece is coated evenly with the flavorful dressing.
Cover the bowl with plastic wrap or a lid, then refrigerate the coleslaw for at least 1 hour to allow flavors to meld and the vegetables to crisp up.
Remove from the fridge, toss the coleslaw again to redistribute the dressing, then garnish with fresh chopped parsley if desired and serve chilled for best taste.