For the tropical coleslaw mix: In a large bowl, combine the green cabbage, purple cabbage, carrot, pineapple, cilantro, coconut and green onion. Use a spatula to thoroughly blend all the ingredients.
For the tropical coleslaw dressing: Add the papaya seed dressing, honey, balsamic vinaigrette, barbecue rub and cayenne to a bowl and whisk until thoroughly blended.
Add the desired amount of dressing to the coleslaw mix and toss well to coat. Refrigerate for 30 minutes. Serve chilled.
Recipe courtesy of Chicken in a Barrel BBQ, Kauai, HI