Thinly slice the green and red cabbage (use a sharp knife, mandoline, or food processor with slicing blade) into fine ribbons. Julienne or shred the carrot and thinly slice the red onion. Place all prepared vegetables into a large mixing bowl. Add the chopped cilantro and toss to combine.

Optional: If you prefer a softer slaw, sprinkle 1 teaspoon salt over the shredded cabbage, toss, and let sit in a colander for 10 minutes, then squeeze out excess liquid and return cabbage to the bowl. If not, proceed to dressing.

Make Chipotle Dressing

Combine dressing ingredients

In a medium bowl or measuring cup, whisk together the mayonnaise, Greek yogurt, minced adobo chipotle pepper, adobo sauce, lime juice, apple cider vinegar, honey, ground cumin, garlic powder, smoked paprika, salt, and black pepper until smooth.

Slowly whisk in the olive oil to emulsify the dressing. Taste and adjust heat or acidity: add more minced chipotle for heat, more lime for brightness, or a pinch more honey to balance.

Assemble Slaw

Pour the chipotle dressing over the prepared vegetables. Start with about three-quarters of the dressing, toss thoroughly to coat evenly, and add more dressing as needed to reach desired creaminess. Use tongs or two large forks to toss so the slaw stays crisp.

If using scallions and/or pepitas, fold them in now (reserve a small sprinkle of pepitas for garnish if desired).

Taste and adjust seasoning: add salt, pepper, or a squeeze of lime juice to taste.

Let the slaw rest in the refrigerator for at least 15–30 minutes to allow flavors to meld. For best flavor, refrigerate 1–2 hours before serving. Stir again just before serving and garnish with reserved pepitas and extra cilantro or lime wedges.