Rinse the green and red cabbage thoroughly under cold water, then pat dry with a clean towel or use a salad spinner to remove excess moisture.

Using a sharp chef’s knife, finely shred both cabbages into thin, even strips. Aim for a uniform size so the coleslaw has a consistent crunch and texture.

Peel the carrot and grate it using a box grater or pulse it in a food processor until finely shredded.

Thinly slice the red onion into delicate strips to add a little bite without overpowering the salad.

Pro Tip: If you want an extra crisp coleslaw, toss the shredded cabbage and carrot with a pinch of salt and let it sit in a colander for 10 minutes. Then rinse and drain well to remove any bitterness and excess water.

In a small bowl, add the mayonnaise, apple cider vinegar, and Dijon mustard.

Whisk the ingredients together until smooth and creamy.

Add your hot sauce, honey (or maple syrup), smoked paprika, and cayenne pepper if using.

Season with salt and black pepper to taste.

Whisk again until everything is fully combined and the dressing is slightly thick but pourable.

Pro Tip: Whisk continuously to prevent lumps and ensure the honey blends evenly into the dressing. Taste and adjust the heat or sweetness before moving on.

Place the shredded cabbages, grated carrot, and sliced onion into a large mixing bowl.

Pour the spicy dressing over the veggies.

Using tongs or two large spoons, gently toss everything together until every bit of cabbage is coated with the creamy, spicy dressing.

Pro Tip: Be gentle when tossing to avoid bruising the cabbage—this keeps the slaw crunchy and fresh.

Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container.

Refrigerate for at least 30 minutes to let the flavors meld and the dressing soak in.

Give it one last gentle toss before serving.

Pro Tip: Spicy coleslaw tastes even better the next day once the flavors have fully developed, so feel free to make it ahead of time!