In a small bowl, combine the mayonnaise, olive oil, lime juice, honey, kosher salt, and black pepper. Whisk vigorously until the mixture is completely smooth. The dressing should look semi-translucent and slightly glossy. Set it aside.

In a large rustic serving bowl, combine the finely shredded raw green cabbage, shredded purple cabbage, and raw thin matchstick carrots. Toss them together with your hands until the colors are evenly distributed.

Using a sharp knife, carefully slice the fresh green jalapeños into thin rings. Be gentle so the white seeds remain visible inside the rings. Scatter these bright green rings generously throughout the cabbage mixture.

Drizzle the glistening creamy dressing over the raw vegetable mixture. Use tongs to gently toss the salad, ensuring every strand is lightly coated in the dressing. Finally, speckle the finely chopped fresh green cilantro leaves across the top. Serve immediately.