6 cups shredded green cabbage (about ¾ medium head)

½ red onion, thinly sliced

4–6 jalapeño peppers, seeded and thinly sliced

4 tablespoons lime juice (about 2 limes, for pickling jalapeños)

Zest of 1 lime

½ cup fresh cilantro, chopped

2 scallions, thinly sliced

½ cup mayonnaise

1 teaspoon Dijon mustard

3 tablespoons apple cider vinegar

1 tablespoon honey

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Reserved lime juice from jalapeño pickling

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Place the sliced jalapeños in a small bowl and pour over the lime juice. Let sit for 10 minutes to lightly pickle.
In a large bowl, combine shredded cabbage, red onion, lime zest, cilantro, and scallions.
Add the pickled jalapeños along with their lime juice to the slaw mixture.
In a separate bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, kosher salt, and black pepper until smooth.
Pour the dressing over the slaw mixture and toss until evenly coated.
Taste and adjust seasoning with extra salt, vinegar, or honey if desired.
Refrigerate for at least 30 minutes before serving to let flavors meld and the cabbage soften slightly.

For a vegan version, use vegan mayonnaise and replace honey with maple syrup or agave.

Adjust spice by adding or removing jalapeño seeds.

Add shredded carrots or purple cabbage for extra color and texture.

Store in the refrigerator for up to 3 days; toss before serving.

Replace half the mayo with Greek yogurt for a lighter dressing.