Slice the green and purple cabbage into thin ribbons, about 1/8 inch thick, removing the tough core sections. Julienne or shred the carrots, slice the red bell pepper into thin strips, and chop the green onions and cilantro.

Place the sliced almonds and sesame seeds in a dry skillet over medium heat. Stir constantly for 3 to 4 minutes until they turn golden brown and release a nutty aroma. Watch carefully as they can burn quickly.

Add the green cabbage, purple cabbage, carrots, red bell pepper, green onions, and cilantro to your large mixing bowl. Toss everything together with your hands or two large spoons to distribute the colors evenly.

Whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, lime juice, and red pepper flakes in a small bowl or shake them in a jar with a tight lid. Mix vigorously for 30 seconds until the honey dissolves completely and the dressing emulsifies.

Pour the dressing over the vegetable mixture and toss everything together thoroughly. Use tongs or your hands to work the dressing into every piece, making sure nothing stays dry at the bottom of the bowl.

Reserve a small handful of the toasted almonds and sesame seeds for garnish, then fold the rest into the dressed slaw. Stir gently to distribute them throughout without breaking the almonds into smaller pieces.

Cover the bowl and refrigerate the slaw for at least 30 minutes before serving. This resting time allows the flavors to meld and the cabbage to soften just enough while maintaining its crisp texture.

Give the slaw a final toss before transferring it to your serving bowl. Sprinkle the reserved toasted almonds and sesame seeds on top, and add a few extra cilantro leaves if desired. Taste and adjust seasoning with extra soy sauce, honey, or lime juice if needed.