Remove any wilted outer leaves from the cabbage. Cut the head in half through the core, then cut each half into quarters. Cut out the tough core from each wedge. Slice the cabbage as thinly as possible with a sharp knife, or use a mandoline for paper-thin shreds. You want about 8 cups total. Place in your largest mixing bowl.

Grate the carrots on the large holes of a box grater or cut into fine matchsticks. Thinly slice the bell pepper into strips, then cut those in half crosswise. Slice the scallions thinly. Add all vegetables to the bowl with the cabbage along with the chopped cilantro and 1 tablespoon of the sesame seeds.

In a small bowl or jar, combine the rice vinegar, sesame oil, soy sauce, honey, grated ginger, and minced garlic. Whisk vigorously until the honey dissolves and the dressing emulsifies, about 30 seconds. Taste and adjust - add more honey if too tart, more vinegar if too sweet.

Pour the dressing over the cabbage mixture and toss thoroughly with your hands or tongs, really working the dressing into every shred. The cabbage will seem stiff at first - this is normal. Let the salad sit at room temperature for 10 minutes, then toss again. The salt and acid will soften the cabbage just enough while keeping it crunchy.

Taste for seasoning, adding a pinch of salt if needed. Transfer to a serving bowl and sprinkle with the remaining 1 tablespoon sesame seeds. Serve immediately for maximum crunch, or refrigerate up to 2 hours if you prefer a slightly softer, more pickled texture.