1-Gather and Prep Ingredients: First, shred the vegetables finely. Combine 2 cups shredded green cabbage, 2 cups shredded red cabbage, and 2 cups carrots cut into long sticks in a large bowl. Don’t forget to add 2 tablespoons chopped coriander leaves for a fresh herb note.

2-Gather and Prep Ingredients continued: Next, focus on the dressing. In a separate bowl, whisk together 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, ½ teaspoon ground cumin, ¼ teaspoon cayenne pepper, 1 teaspoon sugar (if you like it a bit sweeter), and salt and pepper to taste. If you want more heat, keep the seeds in the 1 chopped green chili; otherwise, remove them.

3-Mixing and Chilling: Now, pour the dressing over the vegetables and toss everything well to coat evenly. This step blends the spicy creamy flavors with the crisp veggies perfectly.

4-Mixing and Chilling continued: Once mixed, chill the coleslaw in the refrigerator for at least one hour. This resting time lets the tastes meld, making your dish even better. If you’re planning a barbecue, try pairing it with dishes like our blackened chicken recipe for a complete meal.