Start by shredding about 4 cups of green cabbage into thin strips; aim for a fine texture.

Grate 1 large carrot to add sweetness and color.

Finely chop 1-2 jalapeños, adjusting the amount based on your heat preference.

Place all prepared vegetables into a mixing bowl.

In a separate bowl, whisk together 1 cup of mayonnaise, the juice of 1 lime, and 1 tablespoon of honey until smooth.

Season with salt and pepper to taste.

Pour the dressing over the vegetables and add 1 cup of sweet corn.

Gently fold together until everything is coated.

Cover and chill in the refrigerator for at least 30 minutes.

Prior to serving, give a quick toss and garnish with additional jalapeño slices if desired.