Prep cabbage (optional): Place both cabbages in a large bowl with 1 teaspoon salt. Let sit for 15-30 minutes, then pat dry well with paper towels to soak up released water. For soft cabbage and the creamiest slaw, don't just pat but squeeze out any excess water with the help of paper towels.
Make dressing: Combine all dressing ingredients until smooth.
Assemble salad: Add all salad ingredients to large salad bowl and toss with dressing. For a crisper salad, refrigerate for several hours before serving.
Notes
Ingredient notes
Cabbage: I use equal parts white and purple cabbage, and I freshly shred it whenever I have time. I do prefer it over the taste of bagged coleslaw mix, but I obviously can’t deny the convenience of using pre-shredded (and I do it frequently when life is busy). You can use either. If you’re wondering how to cut it, I have a tutorial for how to cut cabbage.
Carrots: Again, I do prefer freshly grated. But it’s no problem at all if you need to use bagged/shredded carrots, or if you use a bagged mix that already has carrots.
Green onions: These are a must for me in this slaw for a flavour kick. If you don’t have any on hand, you can also use white or red onion; or just leave it out if you’re not a fan of raw onion.
Lime juice: I used freshly squeezed to help with keeping the slaw as fresh as possible when it sits in the fridge for a while, but bottled can be used, too.
Honey: I recommend using a mild, runny honey for this recipe. It will blend better into the dressing over a very sticky one, and a mild taste won’t overpower the other ingredients.
Mayo/sour cream: I like equal parts mayo and sour cream best for this slaw. I used homemade mayonnaise because I had it on hand, but that’s not a must. Any store-bought mayo you enjoy is fine. Feel free to substitute part or all of the mayo/sour cream with Greek Yogurt. I honestly think this slaw does need mayonnaise for the best taste and texture, but feel free to add whatever you like best.
Spices: The spices listed in the recipe are my preferred ones for this recipe. Feel free to use ground paprika, chili powder or smoked paprika in place of the chipotle. I have also made the slaw before without any of the individual spices and instead just used a tablespoon or two of Taco seasoning. Works in a pinch!
Recipe tips
Preparing the cabbage with the salt is not mandatory to yield a delicious coleslaw, but I always do it. It helps with digestion and also keeps the cabbage from releasing excess water as it sits in the dressing. I have kept this coleslaw in the fridge for 3 days with zero watering down occurring. My tolerance for watery coleslaw is pretty low, so I much prefer softer cabbage in creamy dressing over crunchy cabbage in watered-down dressing.
If you use a bagged coleslaw mix, I highly recommend not just salting it, but soaking it in salted ice water for 30 minutes before patting it dry/squeezing out extra water very well.
If you're not a fan of chopped cilantro in the salad, feel free to add it to the dressing, then blend with a stick blender. Keep in mind that this will change the color of your dressing, and hence of your coleslaw.
Storage tips
Keep the coleslaw in a bowl closed with either a lid or tightly wrapped with plastic wrap. Store it in the fridge at all times and use within 2-3 days.