1 cup coarsely chopped green onions, white and green parts
1/4 cup red wine vinegar
2 teaspoons honey
2 Serrano chilies
2 tablespoons mayonnaise
1/2 cup canola oil
Salt and pepper
1 small head purple cabbage, finely shredded
1 small head Napa cabbage, finely shredded
1/2 green and red bell pepper thinly sliced
1/2 cup julianed carrots
1/2 small red onion, halved and thinly sliced
2 teaspoons poppy seeds
1/4 to 1/2 cup chopped fresh cilantro leaves (depending on you liking)
To make the dressing for the slaw, combine the green onions, vinegar, honey, chilies, mayonnaise, oil and salt and pepper to taste in food processor and blend until emulsified.
Combine the cabbages, bell peppers, carrots, red onions and poppy seeds in a large bowl, add the dressing (you may have more dressing than is needed so just add enough to coat and add more if needed) and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate 30 minutes.