Gather all your fresh veggies. Finely shred green and red cabbage, grate the carrot, thinly slice the bell pepper, chop the green onions and cilantro, and combine in a large mixing bowl.

In a separate bowl or jar, whisk together the rice vinegar, soy sauce, honey or maple syrup, sesame oil, grated ginger, minced garlic, and sriracha if using. Set aside.

Pour the dressing over the vegetable mixture and toss everything together until well-coated.

Allow the slaw to rest for at least 10 minutes to let flavors meld.

Before serving, sprinkle the peanuts or cashews and toasted sesame seeds on top. Mix lightly and serve.