Thinly shred the green and red cabbage so you have about 6 cups packed shredded cabbage total. Julienne or grate the carrot. Thinly slice the green onion and red bell pepper. Chop the cilantro. Place all prepared vegetables in a large mixing bowl.

Salt and soften

Sprinkle 1 teaspoon kosher salt over the shredded cabbage and massage with your hands or toss well for 2 minutes. Let sit 10 minutes to draw out moisture (this softens the cabbage and keeps the slaw tender). After 10 minutes, gently squeeze any excess liquid from the cabbage and discard the liquid.

Dressing

Make dressing

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt (or sour cream), 2 tablespoons apple cider vinegar, 1 tablespoon fresh lime juice, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon sesame oil (if using), 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes (if using). Whisk until smooth and slightly emulsified. Taste and adjust seasoning — add a little more vinegar for tang, honey for sweetness, or salt/pepper as needed.

Assembly & Finish

Combine slaw and dressing

Pour the dressing over the prepared vegetables. Using two large spoons or salad tongs, toss thoroughly to coat all vegetables evenly. Toss gently but thoroughly for about 1–2 minutes to distribute the dressing.

Rest for flavors to meld

Let the slaw sit at room temperature for 10–15 minutes, or refrigerate for 30 minutes to allow flavors to marry. If refrigerating, give it a quick toss just before serving and adjust seasoning if needed.

Garnish and serve

Sprinkle 2 tablespoons toasted sesame seeds or chopped peanuts over the slaw as an optional garnish. Serve chilled or at room temperature as a side dish, burger topping, or taco accompaniment.