Shred the cabbage into thin 1/8-inch strips and place in a large mixing bowl. Seed the red pepper and slice it into 2-inch long matchsticks. Finely mince the cilantro and thinly slice the red onion. Set all prepped vegetables aside. Having everything cut and ready before making the dressing ensures you can dress the slaw immediately while the vegetables are at their crispest.

In a separate bowl or jar, whisk together the red wine vinegar, olive oil, fresh lime juice, cumin, salt, vegetable broth, and honey until fully emulsified. I like to whisk these ingredients together vigorously for about 30 seconds to ensure the honey dissolves completely and the flavors meld—this creates a more balanced, cohesive dressing rather than just combining them casually. Taste and adjust seasoning if needed; the dressing should be bright, slightly tangy, and aromatic with cumin.

Add the sliced red pepper and minced cilantro and red onion from Step 1 to the bowl with the shredded cabbage. Pour the dressing from Step 2 over the vegetables and toss everything together until evenly coated. I recommend tossing gently but thoroughly with your hands or two forks to distribute the dressing without bruising the delicate cabbage. Serve immediately while the vegetables are still crisp, or refrigerate for up to 2 hours if making ahead.