Finely shred the green and red cabbage, grate the carrot, very thinly slice the red onion, and chop the cilantro. Place all prepared vegetables in a large mixing bowl. Use a salad spinner or paper towels to remove excess moisture from the shredded cabbage if it is very wet.

Make dressing

In a medium bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, smoked paprika, lime juice, kosher salt, and black pepper until smooth and evenly emulsified.

Combine and toss

Pour the dressing over the prepared vegetables. Using tongs or two large spoons, toss thoroughly until every shred is coated. Taste and adjust seasoning — add up to 1/2 tbs more vinegar or 1/2 tsp more salt if desired.

Rest and chill

Cover the bowl and refrigerate for at least 30 minutes, preferably 1 hour, to let the flavors meld and the cabbage soften slightly. Toss again just before serving. Serve chilled or at cool room temperature.

White Slaw

Prepare vegetables

Finely shred the green and napa cabbage, thinly slice the celery and green onions, and chop the parsley. Combine all vegetables in a large mixing bowl. If cabbage is wet, pat dry with paper towels or spin briefly in a salad spinner.

Make dressing

In a separate bowl, whisk together the mayonnaise, sour cream, white wine vinegar, granulated sugar, Dijon mustard, celery seed, kosher salt, and black pepper until smooth and slightly thickened.

Combine and chill

Add the dressing to the mixed vegetables and toss well so the dressing coats everything evenly. Taste and adjust seasoning with an extra 1/2 tsp salt or a splash of vinegar if needed. Cover and refrigerate for at least 30 minutes (up to 6 hours) before serving to allow flavors to marry.

Finish

Toss again before serving. If the slaw has firmed in the refrigerator, let sit 10 minutes at room temperature and toss to loosen. Serve chilled.