In a large mixing bowl, combine the shredded red cabbage, shredded carrots, and chopped green onions.

In a separate bowl, whisk together the apple cider vinegar, maple syrup, olive oil, Dijon mustard, salt, and black pepper until well combined.

Pour the dressing over the cabbage mixture and toss until everything is evenly coated.

Let the coleslaw sit for about 10 minutes to allow the flavors to meld, then serve chilled or at room temperature.