Wash and dry the vegetables. Finely shred the green and red cabbage, julienne the carrots, chop the broccoli into small florets, and slice the green onions thinly.

In a medium bowl or a jar with a lid, add rice vinegar, soy sauce or tamari, honey or maple syrup, toasted sesame oil, grated ginger, minced garlic, and lime juice. Whisk or shake until all the ingredients combine.

In a large mixing bowl, combine the shredded cabbage, carrots, broccoli, and green onions. Drizzle the dressing over the vegetables and toss to coat evenly.

Sprinkle with chow mein noodles or wonton strips and sesame seeds before serving. Allow to rest for 5-10 minutes.

Serve the slaw in a bowl or individual servings. Enjoy immediately or refrigerate for up to 3 days.