In a large mixing bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, maple syrup and celery seed.
Add in the cabbage coleslaw mix.
With serving utensils or a silicone spatula, toss the coleslaw mix in the coleslaw dressing until evenly coated.
Cover the mixing bowl with a lid, saran wrap or tin foil and refrigerate for 30 minutes to a 1 hour until chilled.
Serve immediately as a gluten-free side dish, or as desired.