Trim outer leaves from the cabbages, core, and finely shred the green and red cabbages using a sharp knife or mandoline. Place shredded cabbage in a large mixing bowl.

Add carrot and aromatics

Peel and julienne or grate the carrot and add to the bowl with the shredded cabbage. Thinly slice the green onions and roughly chop the cilantro (if using) and add both to the bowl.

Dressing

Whisk the dressing

In a medium bowl, combine mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, olive oil, minced garlic, salt, and black pepper. Whisk until smooth and emulsified. Taste and adjust seasoning — add a little more vinegar for tang, honey for sweetness, or salt as needed.

Optional thinning

If the dressing is too thick, whisk in 1–2 teaspoons of cold water or additional apple cider vinegar to reach desired consistency.

Assemble & Serve

Pour about three quarters of the dressing over the cabbage mixture. Using tongs or two large spoons, toss thoroughly until the cabbage and carrot are evenly coated. Let the salad sit for 5–10 minutes at room temperature to allow flavors to meld and for the cabbage to soften slightly.

Taste the salad and add remaining dressing as needed. Finish with a squeeze of fresh lemon juice for brightness and toss once more.

Transfer to a serving bowl. Sprinkle toasted sesame seeds (or sunflower seeds) and sliced almonds or chopped peanuts on top for crunch. Garnish with additional chopped cilantro or green onion if desired.

Serve immediately or refrigerate for up to 2 days in an airtight container. If storing, keep dressing and salad slightly underdressed and add extra dressing before serving to maintain crunch.