Chop the green cabbage and shred or julienne the carrots. Add to a large mixing bowl. Peel and segment the mandarin oranges, mixing them in.

In a jar, combine the honey, soy sauce, rice vinegar, and sesame oil. Close and shake vigorously for about 20-30 seconds.

Pour half to three-quarters of the dressing over the vegetables. Toss gently for about 30 seconds. Refrigerate if not serving immediately.

Store romaine and red bell peppers separately until serving. Mix in for freshness right before serving.

Toast the sliced almonds and sesame seeds in a skillet over medium heat for about 3-5 minutes, stirring frequently.

Combine the romaine and red bell peppers into the salad and top with toasted almonds and sesame seeds before serving.

Offer additional dressing on the side so guests can customize their salad.