Wash cabbage and carrots thoroughly under cold water. Remove any damaged outer leaves and dry them properly before shredding.

Cut green and red cabbage into thin, even strips. Thin cuts help the dressing coat every piece for better flavor and texture.

Peel carrots carefully and grate them using a box grater. Fresh carrots add natural sweetness and bright color to the coleslaw.

Add shredded cabbage and carrots into a large mixing bowl. Toss gently so everything is evenly combined without crushing texture.

In a separate bowl, add mayonnaise, vinegar, lemon juice, sugar, salt, pepper, and celery seeds for a balanced dressing.

Whisk the dressing mixture until it becomes smooth and creamy. Make sure sugar dissolves completely for a balanced taste.

Pour the dressing over the vegetables. Mix carefully until every piece of cabbage is fully coated with creamy dressing.

Taste the coleslaw and adjust seasoning if needed. Add more vinegar for tang or sugar for sweetness if preferred.

Cover the bowl and place it in the refrigerator. Chill for at least one hour before serving for best results.

Mix again before serving. Transfer to a bowl and serve cold with your favorite barbecue or grilled dishes.