In a large mixing bowl, combine the mayonnaise, apple cider vinegar, and freshly squeezed lemon juice. Whisk these ingredients together smoothly until the mixture is well blended and creamy, about 1–2 minutes.

Add kosher salt and black pepper to the dressing mixture, adjusting to your taste. Continue whisking for another 30 seconds until all the ingredients are well incorporated.

Gently fold in the pre-shredded coleslaw mix, chopped parsley, and fresh dill into the dressing. Toss the mixture thoroughly for about 2–3 minutes until the vegetables are evenly coated.

Cover the mixing bowl tightly with plastic wrap and refrigerate the coleslaw for at least 15 minutes.

Once chilled, give the coleslaw a gentle stir to redistribute the dressing. Serve it cold as a side dish.