Start by washing the cabbage and carrots thoroughly. A clean slate is essential! Shred the cabbage finely – because let’s face it, no one wants a chunky slaw. Follow this with julienning the carrots. It’s all about those lovely, thin strips that make it easy to eat.

Grab a handful of fresh cilantro. The aroma is simply delightful! Chop it coarsely, so it mixes well with the other ingredients. The cilantro is what infuses that authentic Mexican flavor into our slaw.

Take a large bowl and toss in the shredded cabbage, julienned carrot, and chopped cilantro. Give it a gentle mix. The colors should pop – a visual feast already!

In a separate bowl, whisk together the olive oil, red wine vinegar, honey, lime juice, cumin, coriander, garlic powder, salt, and black pepper. The dressing should be balanced: sweet, sour, and a touch spicy if you added chili.

Pour the dressing over the slaw mix. Toss gently to coat all the veggies evenly. It’s essential to get every bit of that dressing in there – it’s what makes this slaw sing!

Allow the slaw to sit for about 15 minutes before serving. This gives the flavors time to mingle. If you’re patient, the taste will deepen.

Serve this slaw fresh! It’s the perfect companion to grilled meats or just as is. And remember, feel free to enjoy it cold out of the fridge the next day. Slaw can be a great make-ahead dish!