Wash all the fresh vegetables under cool running water and pat dry.

Shred both green and red cabbage into thin strips and transfer to a mixing bowl.

Grate the carrots and add them to the bowl with cabbage.

Trim and slice the snap peas in half lengthwise, then add to the bowl.

Thinly slice the bell pepper into strips and add to the bowl.

Finely chop the green onions and cilantro, then mix them into the vegetables.

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

Pour the dressing over the bowl of vegetables and gently toss to combine.

Let the salad sit for at least 15 minutes to allow flavors to meld.

Serve chilled or at room temperature, garnished with sesame seeds or sliced almonds.