Shred the cabbage or cut into thin strips. Do the same for the red cabbage, unless using pre-shredded.

Cut the top and bottom off the red pepper and remove the stem and seeds. Slice or julienne the strips to desired thickness.

Combine the vegetables in a large bowl and refrigerate while preparing the dressing.

Crack the egg and pour the oil into a tall, narrow jar or blender cup. Add the lime juice, garlic, chili powder, cumin, salt, and coriander, reserving some of the leaves for garnish.

Blend the mixture on high speed using an immersion blender. Keep the blade at the bottom of the cup, moving it back and forth gently. Once the mixture is well blended, slowly pull the base up and down until the mixture becomes creamy.

Pour the dressing over the salad and toss gently. Garnish with the remaining cilantro and serve.