Combine shredded green cabbage, shredded red cabbage, shredded carrot, sliced green onion, and chopped parsley in a large mixing bowl. Toss gently to distribute ingredients evenly.

If you prefer a slightly softer slaw, cover and refrigerate the cabbage mixture 15–30 minutes before dressing to let it relax and lose a bit of water; otherwise proceed immediately.

Dressing (Huber's style, gluten-free)

Make the dressing

In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, kosher salt, black pepper, and lemon juice until smooth and homogenous.

Taste and adjust seasoning: add an additional 1/2 tsp sugar for more sweetness, more vinegar or lemon for brightness, or a splash of water (up to the listed 2 tbs) to thin the dressing to your preferred consistency.

Chill dressing 5–10 minutes if time allows to let flavors meld.

Assembly and Shrimp

Pour the dressing over the prepared cabbage mixture. Using two large spoons, toss thoroughly until all cabbage and vegetables are evenly coated. Let the dressed coleslaw sit 5–10 minutes to allow flavors to marry; give it another toss before plating.

Prepare the bay shrimp: if using refrigerated cooked bay shrimp, drain well in a fine mesh sieve and pat dry with paper towels. If you prefer warmed shrimp, place shrimp in a bowl, drizzle with the melted butter, and briefly warm in a dry skillet over medium-low heat for 1–2 minutes just until warmed through (do not overcook).

Pile the dressed Huber-style coleslaw onto a serving platter or individual plates. Evenly distribute the bay shrimp over the top of the coleslaw.

Garnish with chopped dill or chives and serve with lemon wedges alongside for squeezing over the shrimp and salad.

Serve immediately. Leftover dressed coleslaw can be refrigerated in an airtight container for up to 2 days; shrimp should be consumed same day for best texture.