Never had this combo before! It was fresh and oh so satisfying!

In a large mixing bowl, combine the shredded cabbage, cucumbers, celery, and grated carrots.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, black pepper, and salt until smooth.
Pour the dressing over the cabbage mixture and toss until all the ingredients are well coated.
Stir in the chopped parsley for a burst of freshness.
Cover the bowl and refrigerate the coleslaw for at least 1 hour before serving to allow the flavors to meld.
Before serving, give the coleslaw a good stir and adjust the seasoning if necessary.
Variations & Tips
For a tangier flavor, substitute half of the mayonnaise with Greek yogurt. Add a touch of heat by including a pinch of cayenne pepper or some finely chopped jalapeños. If you prefer a sweeter coleslaw, increase the sugar to 2 tablespoons. For a nutty crunch, sprinkle some toasted sunflower seeds or slivered almonds on top before serving. You can also experiment with different herbs like dill or cilantro for a unique twist.