Combine the coleslaw mix, broccoli slaw mix, radishes, sliced chilies, tomatoes and onions together in a very large glass, or plastic, (non-reactive), bowl.
In a separate glass bowl combine the sugar, vinegar, citrus juice and zest and whisk well until sugar is dissolved.
Add the mayo and whisk into vinegar/sugar mixture until a smooth dressing is formed.
Add the chopped cilantro and dressing to the slaw mixture and toss together well.
Cover and chill overnight for flavors to "take".
Just before serving grind a bit more pepper, and squeeze fresh limejuice over the top, stir from bottom to top to blend the dressing well into the slaw.
Serve with grilled meats or as a great "salad" inside Grilled Tuna Steak Tacos! Yum!
CHEF'S NOTES: This is a variation of my Mom's classic picnic side dish. It uses the kind of ingredients you'd expect to find in a fish taco, not at a Minnesota BBQ!
EDITOR'S NOTES: If you want to do this from scratch, this is a good time to break out your mandoline or v-slicer to make short work
of the cabbages, carrots and broccoli. Also to hold the dressing with less weeping, consider salting the cabbage ahead of time, draining, rinsing and drying in a spinner. This will help keep the dressing creamy and fresh longer.