Shred the green and red cabbage thinly (use a sharp knife, mandoline, or food processor). Grate the carrot and thinly slice the red onion. Place all prepared vegetables in a large mixing bowl and add the chopped cilantro.

Lightly toss the vegetables to combine so they are evenly distributed and set the bowl aside while you make the dressing. This allows the flavors to mingle.

Chipotle Dressing

Make dressing

In a medium mixing bowl, combine the mayonnaise and Greek yogurt until smooth. Add the minced adobo chipotle pepper and the adobo sauce, then mix to incorporate. Stir in lime juice, honey, and apple cider vinegar until combined.

Add ground cumin, garlic powder, smoked paprika, kosher salt, and black pepper. Whisk thoroughly and taste. Adjust heat and acidity by adding more minced chipotle for spice or another 1/2 tsp lime juice or 1/2 tsp honey as needed.

If the dressing is too thick, thin with 1–2 teaspoons of water or additional lime juice until it reaches desired consistency.

Assemble & Finish

Pour about three-quarters of the dressing over the prepared cabbage mixture. Using tongs or two large spoons, toss thoroughly until the vegetables are evenly coated. Add more dressing as needed to reach your preferred creaminess — reserve some dressing if you want a lighter slaw.

Taste and adjust seasoning with additional salt, pepper, or lime juice. Fold in the sliced green onions if using.

For best flavor, cover and refrigerate the slaw for at least 30 minutes to allow flavors to meld. It will hold well for up to 24 hours; give it a quick toss before serving and add optional toasted pepitas or sliced almonds right before plating for crunch.

Serve chilled or at cool room temperature alongside tacos, grilled meats, sandwiches, or as a spicy-sweet side salad. Garnish with extra cilantro or lime wedges, if desired.