In a large bowl, combine shredded green cabbage, red cabbage, and carrots.

Add the sliced bell pepper and green onions to the bowl.

In a separate bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, grated ginger, and minced garlic.

Pour the dressing over the vegetable mixture and toss to coat.

Add the chopped cilantro and sesame seeds, mixing well.

Let the slaw sit for about 10 minutes to allow flavors to meld.

Taste and adjust seasoning as needed.

Serve chilled or at room temperature.

Garnish with extra sesame seeds and cilantro before serving.