Cool slightly, then pour over the vegetables and toss well. Taste and season with more salt and pepper as desired. Cover and refrigerate the coleslaw until thoroughly chilled. In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper. A traditional vinaigrette is 3 parts oil to 1 part vinegar. Make the coleslaw dressing. Making the dressing for a vinegar coleslaw is very super easy. Simmer, frequently stirring, until the sugar is dissolved. In a large bowl combine the green cabbage, red cabbage, and carrots. Cover and chill for 20 minutes. Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. In a medium bowl whisk together honey, apple cider vinegar, lemon juice, dijon mustard, salt, pepper, and celery seed if using. Slowly whisk in the olive oil until the dressing thickens. In a medium saucepan over medium heat, combine the sugar, salt, oil, dry mustard, celery seed, pepper, and vinegar and bring to a boil.
Add the mustard mixture to cabbage mixture, and toss well to coat. Well, for me to maximize flavor we have to bring down that oil count to like 2 or even equal to 1 to the vinegar which will make the coleslaw much more flavorful. Add the vinegar, mustard, and sugar to a bowl.