Pickle the jalapeños: Zest the lime first, then juice it. Trim off both tips of the jalapeños, slice lengthwise, and remove seeds and ribs if desired. Cut into thin strips and place in a small bowl with 4 tablespoons lime juice. Let sit while you prep the rest of the slaw.

Prep the cabbage: Quarter the cabbage, remove the core, and thinly slice into shreds. Place in a large mixing bowl.

Build the slaw base: To the cabbage, add the red onion, chopped cilantro, and scallions.

Make the dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, lime zest, salt, and pepper. Drain the lime juice from the pickled jalapeños into the dressing and whisk until smooth.

Combine & chill: Add the pickled jalapeños to the slaw along with the dressing. Toss until evenly coated. Chill for at least 1 hour before serving, mixing once or twice for best flavor.