First things first, let's get our veggies ready. Shred your green and red cabbage, and the carrot. A food processor with a shredding disk makes this super fast, but a box grater works great too! Pop them into a large mixing bowl. Don't forget to open your can of crushed pineapple and drain it really well – you don't want a watery coleslaw.

In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, salt, and freshly ground black pepper until completely smooth and well combined. Give it a little taste and adjust seasoning if you like – maybe a pinch more sugar for sweetness or salt for balance.

Pour the creamy dressing over your shredded cabbage, carrot, and the well-drained crushed pineapple in the large mixing bowl. Use a large spoon or tongs to toss everything together gently but thoroughly, ensuring every piece of cabbage gets a good coating of that delicious dressing.

Cover the bowl with plastic wrap and pop it into the refrigerator for at least 30 minutes. This chilling time is key! It allows all those wonderful flavors to meld together and the cabbage to soften slightly, giving you the best possible texture and taste. For even better flavor, chill for 2-3 hours.

Before serving, give the coleslaw another good stir. Taste one last time and adjust any seasoning if needed. Dish it out as a vibrant and refreshing side to your favorite summer meals!