Finely shred 4 cups of fresh cabbage and 1 cup of crisp carrots. In a large bowl, combine the shredded cabbage, carrots, ½ cup of chopped cilantro, and ¼ cup of thinly sliced green onions. Toss gently.

In a small bowl, whisk together ½ cup of mayonnaise, juice of 2 limes, 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, ½ teaspoon of ground cumin, and salt and pepper. Optionally add ½ teaspoon of chili powder.

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

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, give the salad another gentle toss. Adjust seasoning as needed and serve chilled.