Cajun Coleslaw

1 pound shredded green cabbage (see note)
1/3 cup thinly sliced green onion, white and green parts
1/4 cup shredded carrots

FOR THE HONEY-HALAPENO DRESSING:

2/3 cup mayonnaise
1/2 cup heavy whipping cream
2 tablespoons honey
5 teaspoons granuiated sugar
1 1/2 teaspoons seeded, minced jalapeno
1/2 teaspoon kosher salt
1/4 teaspoon Angel Dust Cajun Seasoning (recipe follows)
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/4 teaspoon ground white pepper
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne

Combine the cabbage, onion, and carrots in a medium-sized bowl and set aside.

To make the dressing, whisk all the ingredients together until combined.

Pour dressing over the cabbage and mix thoroughlc. Cover and refrigerate for at least 1 hour, or until ready to serve.

Note:
Packaged coleslaw mix would work fine here as a substitute for the cabbage.