In a large mixing bowl, thinly slice about 4 cups of green cabbage, ensuring the pieces are uniform for even mixing. Add 1 cup of rinsed and drained red onion and 1 cup of shredded carrots. Incorporate 1-2 minced jalapeños, adjusting to your spice preference, plus 1/2 cup of thinly sliced green onions; toss gently to combine.

In a separate medium bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of spicy brown mustard, and 3 tablespoons of apple cider vinegar until smooth. Stir in 1 tablespoon of granulated sugar, 1 teaspoon of celery salt, and a pinch each of ground cumin, cayenne, and black pepper for a flavor boost.

Pour about 1/4 cup of the creamy dressing over the slaw mixture, gently tossing everything together until evenly coated.

To enhance flavors, cover the bowl tightly with plastic wrap and refrigerate the coleslaw for at least 1 hour.

Before serving, give the coleslaw a final gentle stir. Taste and adjust the seasoning if needed. Transfer to a serving bowl.