Add the shredded red cabbage and carrots to a large mixing bowl. Use your hands to gently toss them together, separating the strands so they don’t clump.
Sprinkle in the chopped cilantro and sliced green onion, distributing them evenly through the vegetables.
In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, honey, salt, black pepper, and garlic powder until fully emulsified and smooth.
Pour the dressing over the cabbage mixture. Using tongs or clean hands, toss thoroughly so every strand is lightly coated.
Let the slaw rest for 5 to 10 minutes. This softens the cabbage slightly while keeping its signature crunch.
Taste and adjust seasoning if needed, adding a pinch more salt or a squeeze of lemon to brighten it up.
