Combine the sliced green and red cabbage, julienned carrots, red bell pepper, chopped cilantro, and sliced green onions in a large mixing bowl.
In a separate small bowl, whisk together the minced jalapeño, apple cider vinegar, lime juice, olive oil, honey, cumin, and smoked paprika until well blended—season with salt and pepper to taste.
Pour the dressing over the vegetable mixture and toss until evenly coated.
Allow the slaw to marinate in the refrigerator for at least 30 minutes before serving. This resting time melts the flavours together, and the vegetables soften slightly.
Give the slaw a final toss before serving, and adjust the seasoning if necessary.
Prep: 20 minutes
Marinating: 30 minutes
Total Time: 50 minutes
Cooking Time: 0 minutes (this is a raw dish)
Total Time: 50 minutes
Kcal: Approximately 150 kcal per serving
Nutrition Facts:Calories: 150 | Total Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 75mg | Total Carbohydrates: 20g | Dietary Fiber: 5g | Sugar: 10g | Protein: 3g