Prepare the vegetables by slicing both green and red cabbage into uniform shreds and place in a large mixing bowl.

Grate the carrot finely and add it to the bowl with the cabbage.

Slice the red onion thinly, rinse under cold water, drain, and add to the bowl.

Chop the cilantro and scatter it through the mixture.

Mince the jalapeño and mix it thoroughly into the vegetable medley.

In a separate bowl, whisk together lime juice, olive oil, honey, and cumin.

Pour the dressing over the vegetable mixture and toss gently to coat evenly.

Sprinkle salt and pepper to taste, toss again, and let the slaw sit for at least 15 minutes before serving.