Step 1In a medium bowl, whisk together the curry paste, mustard, lemon juice, vinegar, salt and pepper until the salt is dissolved, about 30 seconds. Gradually whisk in the olive oil, and continue to whisk until fully emulsified. This makes a scant cup of vinaigrette, which will keep for up to 3 days, covered and refrigerated.
Step 1In a large bowl, toss together the cabbage, carrot and chile.
Step 2Stir the vinaigrette to make sure it is emulsified and toss the slaw with just enough to coat lightly; you may not use all of the vinaigrette. Place the slaw in a serving bowl or divide onto plates. Garnish the bowl or servings with the cilantro leaves and green onion.