Shred the green and red cabbage finely (use a sharp knife, mandoline, or food processor). Place shredded cabbage in a large mixing bowl. Add the shredded carrots, thinly sliced red onion, chopped cilantro, and the minced jalapeño if using. Toss gently to combine.

Lightly toss the slaw base with 1/2 teaspoon kosher salt to begin drawing out a little moisture and to season the vegetables. Let sit while you make the dressing (about 5–10 minutes).

Dressing

Make dressing

In a medium bowl or jar, combine mayonnaise, fresh lime juice, apple cider vinegar, honey (or agave), ground cumin, smoked paprika, chili powder, kosher salt, black pepper, and olive oil. Whisk vigorously (or shake in a lidded jar) until smooth and emulsified.

Taste and adjust: add more lime for brightness, honey for sweetness, or salt to season. If the dressing is too thick, whisk in water 1 tablespoon at a time until you reach a pourable yet coating consistency (about 1–2 tablespoons).

Assemble & Finish

Combine slaw and dressing

Pour about 3/4 of the dressing over the slaw mixture and toss thoroughly to coat all the vegetables. Add more dressing as needed to achieve desired creaminess—reserve the remainder for those who want extra or to store separately.

Let the dressed slaw sit for at least 10 minutes at room temperature to allow flavors to marry. For best results, refrigerate 30 minutes to 1 hour before serving; stir again just before plating.

Garnish and serve

Before serving, taste and adjust seasoning with salt or lime if necessary. Scatter crumbled cotija or feta, toasted pumpkin seeds, and extra cilantro leaves over the top. Serve chilled or at room temperature alongside tacos, grilled meats, or as a bright side salad.

Storage: keep leftover dressing and slaw refrigerated in separate airtight containers for up to 3 days (dressed slaw will continue to soften over time).