Add white beans to a high-speed blender along with water, maple syrup, mustard, white vinegar, apple cider vinegar, onion, and celery salt (or seeds).

Blend on high until creamy and smooth, scraping down sides as needed. If too thick, add more water to thin. If too thin, you can compensate by adding more white beans.

Taste and adjust flavor as needed, adding salt and pepper to taste, more celery salt or seeds for more pronounced celery flavor, onion for bite, maple syrup for sweetness, mustard for tanginess, or vinegar for acidity.

Add carrot and cabbage to a mixing bowl and top with dressing. Toss to combine.

Immediately or store covered in the refrigerator to chill - about 4 hours.

Store leftovers covered in the refrigerator up to 4-5 days.