In a small saucepan, combine cider vinegar, sugar, celery seed, salt, black pepper, and olive oil. Whisk over medium heat for 3-5 minutes until sugar dissolves.

While the dressing cools, shred green cabbage and carrots using a knife or food processor. Place in a large mixing bowl.

Pour the cooled dressing over the shredded veggies. Toss thoroughly to coat.

Cover the bowl and refrigerate for at least 2 hours, or overnight for enhanced flavor.

Before serving, stir well, draining excess liquid if necessary for crunchiness.