Remove the outer leaves of the green and red cabbage, thinly slice them, and place them in a large mixing bowl.

Grate the carrot directly over the cabbage mixture and mix gently.

Thinly slice the red onion, rinse under cold water for a milder flavor, and add it to the bowl.

Chop the fresh cilantro finely and sprinkle it throughout the vegetable mix.

Seed and finely mince the jalapeño pepper and add it to the vegetable combination.

In a separate bowl, whisk together lime juice, olive oil, honey, and ground cumin until well combined.

Pour the dressing over the slaw mixture and gently toss until fully coated.

Taste and adjust the seasoning with salt and pepper as needed.

Let the coleslaw sit for at least 15 minutes before serving.