Curandero's Coleslaw

470 ml 2 cups red Cabbage, julienned
470 ml2 cups green cabbage, julienned
240 ml1 cup carrots, grated
10 ml2 tsp ginger, peeled and minced well
240 ml1 cup vegan mayonnaise
30 ml2 tbsp apple cider vinegar, raw
15 ml1 tbsp lemon juice, fresh squeezed
15 ml1 tbsp stone ground mustard
5 ml1 tsp dill, fresh minced
5 ml1 tsp celery seed
1 ml1/4 tsp sea salt, or to taste
2 ml1/2 tsp black pepper, ground to taste
Pinch cayenne pepper
30 ml2 tbsp shoyu (optional)