Coronation Coleslaw

I am always on the hunt for a new coleslaw recipe! I love a cabbage salad, of just a salad that has cabbage shredded into it. We are entering the season of locally grown greens and this is a nice additional side to a green salad. This comes from the ever reliable The Kitchn website, which you should also check out. FOR THE DRESSING: 2/3 cup regular or vegan mayonnaise 2 tablespoons apple cider vinegar 4 teaspoons curry powder 1 tablespoon honey 2 teaspoons onion powder 1/2 teaspoon kosher salt 1/8 to 1/4 teaspoon cayenne pepper FOR THE SLAW: 1/2 medium head green cabbage (about 1 1/4 pounds) 1/2 medium head red cabbage (about 3/4 pound) 1 large carrot (about 5 ounces) 1 1/4 cups plus 2 tablespoons golden raisins, divided 1 1/4 cups plus 2 tablespoons salted, roasted cashews Kosher salt MAKE THE DRESSING: 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. MAKE THE SLAW: 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). 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. 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.