For the slaw

In a small bowl combine mayo, lime juice, lime zest, honey, salt and pepper. Mix well and set aside.

Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. I like to use my mandolin slicer on the thinnest setting for this. The thinner the better. You could also shred with a sharp knife.

Place the shredded cabbage in a very large bowl. Add the carrots, cilantro and green onion.

Pour 2/3 of the dressing over the cabbage mix, mix well. Clean hands work best for this step. If the coleslaw seems a little dry, add a little more dressing.

Serve immediately or let slaw sit in the refrigerator for about an hour to let the flavors mingle and allow the cabbage to soften a bit.

For the sliders

Preheat oven to 450.

In a medium bowl, using your hands combine the turkey, onion, zucchini, breadcrumbs, hot sauce, garlic, salt and pepper.

Form mixture into 3-4 inch patties about ¼ to ½ inch thick. Press your thumb down on the middle to give it a slight indent. I used a slider mold that works great for this. 

Place patties on a lightly greased or parchment lined sheet pan.

Bake the patties 10 minutes in the preheated oven. Drain any liquid from the dish if needed, turn patties, and continue baking 10 minutes, to an internal temperature of 165 degrees F. Remove from oven and allow patties to cool for 5 minutes.

Layer onto slider buns and top with bbq sauce and cilantro citrus slaw.

Devour.