In a large mixing bowl, combine lime juice, olive oil, honey (or agave syrup), and a pinch of cumin. Whisk until smooth and emulsified.

Finely shred the green cabbage, red cabbage, and carrots. Dice the bell peppers and slice the green onions.

Add the shredded cabbage, red cabbage, carrots, diced bell peppers, and sliced green onions to the bowl with dressing. Mix gently.

Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.

Toss the slaw again before serving as a topping on tacos or as a side salad.