Shred the green and red cabbage thinly (or use pre-shredded if available for convenience). Shred or julienne the carrots into thin matchsticks to match the cabbage texture. Finely mince the green chili, removing the seeds and white membrane for a milder heat level. Place all prepared vegetables in a large mixing bowl and set aside. I like to keep the vegetables separate from the dressing until just before mixing to maintain their crunch.

In a separate bowl, whisk together the mayonnaise and Dijon mustard until smooth and well combined. Add the apple cider vinegar, coriander, cumin, cayenne pepper, garlic powder, and sugar. Whisk vigorously until all spices are fully incorporated and the dressing is uniform in color—this ensures the spices distribute evenly throughout rather than settling at the bottom. Taste the dressing and season with salt and pepper to your preference, keeping in mind it will meld with the vegetables.

Pour the dressing from Step 2 over the prepared vegetables from Step 1 and toss thoroughly until every strand of cabbage and carrot is coated with the creamy dressing. Transfer to a serving bowl or storage container and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld and the vegetables to soften slightly while maintaining their structure. I find that chilling overnight actually improves the flavor as the spices continue to develop.