In a large bowl, toss the carrot, cabbage, sliced onion and chopped coriander.

In a small bowl or jar with a fitted lid, mix the olive oil, lime juice, garlic, honey, cumin, oregano, coriander, hot sauce, kosher salt, and freshly ground pepper.

Pour over the coleslaw mixture and toss.

Refrigerate for 30 minutes before serving. This recipe is best eaten day of, but can be refrigerated overnight.