Bloom the curry powder in a small pan with a touch of oil for 30 seconds before mixing into the mayo dressing to unlock deeper, more complex flavors and eliminate any raw spice taste.

Toss the shredded cabbage with a pinch of salt and massage for 2-3 minutes to break down the cell walls, making it more tender and better able to absorb the creamy dressing.

Add the maple syrup and apple cider vinegar gradually, tasting as you go, since the ratio can vary based on the acidity of your vinegar and your personal preference for sweetness.

Prepare the coleslaw 2-4 hours in advance—the flavors will meld beautifully, and the cabbage will soften to the perfect texture without becoming mushy.

Fold in the roasted cashews and cilantro just before serving to maintain their crunch and keep the fresh herb flavors bright, preventing them from wilting into the creamy dressing.