Start by preparing the cabbages. Slice your cabbage in half...isn't it beautiful inside a cabbage? Use your knife to cut the core out of the cabbage - a simple "v" cut will remove the core. Lay the cabbage, with the flat side down and slice the cabbage as thinly as possible. Thin slices will mean the coleslaw will be more tender and light. Slice the purple and the green cabbage in the same manner. Finish by cutting the slices of cabbage in half...I find the shorter slices of cabbage easier for kids to manage on a fork. You could use a slicer attachment on your food processor if you like. However, I find it easier to just slice the cabbage - and then I have one less thing to clean up...yay! Set the cabbage aside.

Now, it's time to slice the carrots. Use a vegetable peeler to remove the skin and then keep on using the vegetable peeler to get beautifully thin strips of carrot. Keep slicing and rotating the carrot until you've peeled the entire carrot into thin strips. If the slips are particularly wide, slice them in half, lengthwise. Again, cut the carrot strips in half so they are approximately the same length as your cabbage slices. Set aside with the cabbage.

It's time to make the creamy coleslaw dressing. Combine the mayonnaise, vinegar, honey, celery seed, salt and pepper in a large bowl. Whisk it all together. Give it a taste. If it's too tart, add a little more mayo. If it's not tart enough, add a little more vinegar. This is where you get to play around with the tartness of the dressing.