In a small bowl, whisk together rice wine vinegar, sesame oil, lime juice, honey, and cayenne. Set aside.
Toast sesame seeds in a dry pan, over medium heat for 3 minutes, or until lightly browned.
In a large bowl, combine remaining ingredients and toss thoroughly. Then toss with dressing.
Serve immediately or refrigerate.
Just before serving, toss with sesame seeds (reserving a few to sprinkle overtop).
Note: Do not prepare more than a couple of hours in advance because the color of the cabbage will seep into the other ingredients.
Recipe courtesy of Bob Blumer, Surreal Gourmet