Slice your cabbage in half, then using a mandoline or a sharp chef's knife, carefully slice cabbage into very thin strips.

Place your shredded cabbage into a large bowl.

Next, thinly slice the onions, and japapeno, then place them into the bowl with your cabbage.

Roughly chop your fresh cilantro, and mint leaves, then toss in with the cabbage and onion.

In a small bowl add yogurt, vinegar, honey, lime juice, lime zest and garlic.

Whisk to combine your yogurt dressing really well then taste test and season with sea salt and pepper.

You can keep this dressing and cabbage salad refrigerated into separate containers for up to 3 days.

Once ready to serve, pour the dressing over salad and toss to evenly coat.