Finely shred the green and purple cabbage and julienne the carrots. Slice the red bell pepper and green onions thinly, and roughly chop the cilantro.

In a medium bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, and a sprinkle of sesame seeds until smooth.

Pour the dressing over the bowl of sliced vegetables and gently toss until well-coated. Let marinate for at least 15 minutes.

Transfer slaw to a serving platter or individual bowls and garnish with additional sesame seeds and chopped cilantro.