Place the Green Cabbage (1 head) in a 2.5-gallon zip lock bag.
Combine the Mayonnaise (1 cup), Granulated Sugar (1/2 cup), Apple Cider Vinegar (1/4 cup), Kosher Salt (2 teaspoon), Ground Black Pepper (2 teaspoon), and Celery Seeds (1 teaspoon).
Pour the slaw dressing into the bag with the shredded cabbage. Mix well.
Place in the refrigerator for at least 1 hour.
Remove the coleslaw from the bag and place in a serving dish.