Chop the cabbage. Start by cutting the top of the cabbage off, directly on the other side of the stem. This makes it easier to cut off chunks of cabbage with out the head rolling around on the board. Then cut the cabbage into chunks and until they are the size you want. I really like to do this myself. The bagged cabbage isnt bad, but I like a thicker cabbage so that there is a lot of crunch even if this sits in the fridge for a couple days.
Cut off the ends of the green onions and cut.
Cut the ends of the jalapenos off, deseed half of the jalapenos and then chop. If you do not want it to be spicy, get rid of all the seeds, that is where the most spice comes from. I like to live on the edge
Mix together mayo, mustard, vinegar, sweetener, cumin, chili powder, black pepper and salt to taste in a separate bowl. This should be just enough coleslaw dressing for about 16 ounces of coleslaw but if you like a more wet slaw, make 2 servings of this recipe.
5. Mix all together. Let all the flavors marinade together in the fridge for at least 30 minutes, but this recipe is best after a few hours.
This dish will stay good in the fridge for up to 5 days (if it lasts that long!)