Prep the vegetables. Remove the tough core from the cabbage and slice it very thin. Julienne or grate the carrots. Slice the bell pepper, cucumber, and scallions. Add everything to a large bowl.

Toast your seeds. In a dry skillet over medium heat, toast the sesame seeds for 2–3 minutes until fragrant. If using peanuts or cashews, roughly chop them and toast briefly as well. Set aside to cool.

Make the dressing. In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, neutral oil, honey, lime juice, garlic, ginger, and chili. Taste and adjust with a pinch of salt and pepper. The flavor should be punchy and a touch sweet.

Dress and toss. Pour about two-thirds of the dressing over the cabbage mixture. Add the herbs and most of the sesame seeds and nuts. Toss well to coat, then let it sit for 5–10 minutes so the cabbage softens slightly.

Finish and serve. Taste again and add more dressing if needed. Sprinkle with the remaining seeds and nuts. Serve chilled or at room temperature.