Place the cabbage, peppers and apple wedges in a large bowl and set aside.
In a small bowl, whisk to combine the mayo, lemon juice, sherry vinegar, honey, Dijon mustard, and celery salt. Pour the mixture over the veg then sprinkle with the tarragon and mint. Toss to coat.
Divide the slaw between four salad bowls and serve immediately or chill until ready to serve. The slaw will keep for up to 24 hours in the fridge.