Trim outer leaves from cabbages. Cut cabbages into quarters, remove cores, and thinly shred using a sharp knife or mandoline. Peel and julienne or grate the carrot. Thinly slice green onions, finely mince the jalapeño (remove seeds for less heat), and chop the cilantro. Combine shredded green cabbage, red cabbage, carrot, green onion, jalapeño, and cilantro in a large mixing bowl.

Lightly toss the vegetables to distribute ingredients evenly and create space for the crema to coat.

Crema Dressing

Mix dressing

In a medium bowl, whisk together Mexican crema (or sour cream), mayonnaise, lime juice, lime zest, honey, ground cumin, grated garlic, salt, and black pepper until smooth and homogenous. Taste and adjust seasoning — add more lime for acidity, honey for sweetness, or salt if needed.

Adjust consistency

If the dressing is too thick to coat the slaw, whisk in up to 2 tablespoons of water, 1 tablespoon at a time, until you reach a creamy, pourable consistency.

Combine slaw and dressing

Pour about three-quarters of the crema dressing over the prepared slaw. Using tongs or two large spoons, toss thoroughly to coat all vegetables. If needed, add remaining dressing a little at a time to reach desired creaminess. Taste and adjust seasoning (salt, lime) once combined.

Rest (optional)

Let the slaw sit in the refrigerator for 15–30 minutes to allow flavors to meld and cabbage to soften slightly. Toss once more before serving. If the slaw releases liquid, drain off any excess before serving or add a little more dressing to re-coat.