Dressing: Combine all the ingredients into a medium-size bowl and whisk together until combined. Refrigerate until ready to use.
Vegetables: Combine everything together in a large bowl and coat the outside of the bowl with dressing and mix gently with tongs until completely combined. If you want to salt the cabbages and carrots, see above in the blog post for procedures.
Garnish the coleslaw with more sliced green onions.
Notes
Chef Notes:Make-Ahead: You can make this recipe up to 2 hours ahead of time, but it is best to dress and mix right before serving.How to Store: It is best if you can keep the dressing separate from the vegetables and cover both and keep it in the refrigerator for up to 3 days.Salting the cabbages and carrots will make the coleslaw a bit saltier.Feel free to add more ingredients such as bell peppers, jalapeños, celery, etc.It is vital that you season and dress the coleslaw only right before serving.If the coleslaw sits for too long liquid will form at the bottom of the bowl. The best way to counter that is by draining and re-tossing in 2-3 tablespoons more dressing.