Begin by gathering a large mixing bowl. Add the shredded green cabbage, thinly sliced red onion, and diced jalapeños. Toss the vegetables together until they are well combined.

In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, kosher salt, and black pepper until smooth.

Pour the prepared dressing over the vegetable mixture and gently fold until all ingredients are evenly coated.

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

Give the slaw a good stir after chilling, then scoop into a serving dish and enjoy!