Start by preparing all your vegetables for maximum efficiency. Finely dice the jalapeños into 1/8-inch pieces, removing the seeds and white membranes first to control the heat level. Dice the red onion into small, thin pieces so it distributes evenly throughout the slaw. Chop the fresh cilantro and set aside. This prep work ensures everything is ready to combine and allows the flavors to meld together properly.

In a separate bowl, whisk together the mayonnaise, freshly squeezed lime juice, sugar, and honey until smooth and well combined. The sugar and honey balance the acidity of the lime and add subtle sweetness. I prefer Hellmann's mayonnaise because it creates the creamiest, most luxurious texture for the dressing. Add the garlic powder, cumin, chili powder, salt, and pepper, whisking until all the spices are fully incorporated and the dressing is uniform in color.

In a large bowl, combine the coleslaw mix, red cabbage, carrots, jalapeños from Step 1, and red onion. Pour the creamy dressing from Step 2 over the vegetables and toss thoroughly until every piece is evenly coated. I like to use a spatula or wooden spoon to fold the mixture gently, making sure the dressing reaches all the vegetables without bruising the delicate greens. Fold in the chopped cilantro at the end for the brightest flavor.