Combine the green and purple cabbage and the carrot in a large bowl, lightly toss.
Add the mayonnaise to the bowl, sprinkle the onion powder, seasoned salt, the pepper, and celery salt on top of the mixture, then stir well to incorporate the mayonnaise and the seasonings.
Refrigerate for 30 minutes or up to overnight for the flavors to develop. Give the coleslaw a quick stir before serving. Enjoy!
KITCHEN NOTES
[1] Substitution: 1 bag (16 ounce) coleslaw mix[2] If cutting from fresh cabbage:
1/4 medium-to-large-size head of green cabbage will equal approximately three cups cabbage cut into a fine shred or coarsely grated.
1/4 small-size head of purple cabbage will equal approximately two cups cabbage cut into a fine shred or coarsely grated.
This recipe can also be made using only green cabbage – to make; you will need a total of five cups of cut or grated cabbage.