Thinly shred the green and red cabbage (about 4 cups and 2 cups respectively). Place shredded cabbage in a large mixing bowl. Julienne or grate the carrot and add 1 cup to the bowl. Add the sliced green onions and chopped cilantro to the bowl.

Prepare sneaky add-ins

Finely dice 1/2 cup apple (peel optional) and matchstick 1/2 cup jicama or cucumber. Add both to the bowl. Stir in toasted sunflower seeds or pepitas (1/4 cup) and the optional raisins (2 tbsp) if using. These add-ins provide hidden sweetness and crunch.

Make the Dressing

In a medium bowl or jar, whisk together 1/2 cup mayonnaise and 1/4 cup plain yogurt until smooth.

Add 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp celery seed, and 1 tsp granulated sugar (if using). Whisk to combine.

Season the dressing with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning — add the optional 1 tsp fresh lime juice for brightness or another 1/2 tsp honey if you prefer sweeter.

If you want a slightly thinner, glossier dressing, whisk in 1 tsp olive oil at the end.

Combine and Finish

Pour the dressing over the prepared cabbage mixture. Using tongs or two large spoons, toss thoroughly to coat all vegetables and add-ins evenly. Toss gently but thoroughly for about 1–2 minutes so dressing adheres and flavors distribute.

Taste the slaw and adjust: add up to 1/4 tsp more salt, a squeeze more lime, or a drizzle more honey if desired.

For best texture and flavor, refrigerate the slaw for at least 30 minutes before serving to let flavors meld and cabbage slightly soften. If serving immediately, let sit 5–10 minutes.

Just before serving, sprinkle extra chopped cilantro or parsley on top and give a final light toss. Serve chilled or at cool room temperature.