In a large mixing bowl, combine the finely shredded green cabbage, shredded carrot, diced red bell pepper, diced red onion, and chopped cilantro. Toss gently to mix the vegetables evenly.

Make sure to use a sharp knife for precise cuts, which will help the vegetables maintain their crunch and appearance.

In a separate bowl, whisk together the mayonnaise, freshly squeezed lime juice, honey, ground cumin, salt, black pepper, and cayenne pepper (if using). Whisk until the mixture is smooth and well combined.

The lime juice adds acidity, balancing the creaminess of the mayonnaise, while the honey provides a touch of sweetness.

Pour the dressing over the vegetable mixture in the large bowl. Toss everything together until the vegetables are evenly coated with the dressing.

Taste and adjust seasoning if necessary, adding more salt or lime juice according to your preference.

Let the coleslaw sit for at least 10 minutes before serving to allow the flavors to meld together.

Serve chilled or at room temperature as a side dish or topping for tacos.