Step 1

Place 2/3 cup mayonnaise, 2 tablespoons apple cider vinegar, 4 teaspoons curry powder, 1 tablespoon honey, 2 teaspoons onion powder, 1/2 teaspoon kosher salt, and 1/8 to 1/4 teaspoon cayenne pepper in a large bowl and stir to combine.

Step 2

Prepare the following, adding each to the bowl of dressing as it is completed: Cut the core from 1/2 medium head green cabbage, then thinly slice until you have 4 cups. Repeat with 1/2 medium head red cabbage until you have 3 cups. Peel and grate 1 large carrot on the large holes of a box grater (about 1 cup).

Step 3

Add 1 1/4 cups of the golden raisins and stir to combine, making sure the coleslaw is evenly dressed. Cover and refrigerate for at least 1 hour to let the flavors meld.

Step 4

Before serving, add 1 1/4 cups of the salted, roasted cashews and toss to combine. Taste and season with more kosher salt as needed. Transfer the coleslaw to a serving bowl. Sprinkle with the remaining 2 tablespoons golden raisins and 2 tablespoons cashews.