Heat oil in large skillet over medium-high heat until hot. Add cabbage, onions, carrot, sweet potato and corn; cook 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
Add honey and vinegar; mix well. Stir in coconut and peanuts. Season to taste with hot pepper sauce, salt and pepper.
Sprinkle serving platter with paprika. Arrange cabbage leaves on platter. Spoon slaw onto cabbage leaves. Top with chow mein noodles and golden raisins.