Wilt the cabbage and red onions by tossing them with 2 tablespoons of salt. Place in a colander inside a bowl. After about an hour rinse the cabbage mixture well with cold water and then dry with a salad spinner.
You can make the dressing the night before or while the slaw is sweating and wilting.
Mix the Melinda’s pepper sauce vinegar, sugar, mustard, celery seeds, a teaspoon of black pepper and ½ a tsp of Kosher salt. Slowly whisk in the oil to emulsify the dressing to a creamy consistency, refrigerate until serving.
Prior to serving, put the slaw mixture and green onions together and mix in the dressing a little at a time. You don’t want it overly creamy. Add salt and pepper to taste if needed.