Shred half a head of cabbage into thin 1/8-inch strips and place in a large mixing bowl.

Slice a sweet red pepper into 2-inch matchsticks, mince a handful of fresh cilantro, and thinly slice half of a red onion.

In a separate bowl, whisk together red wine vinegar, olive oil, lime juice, cumin, salt, vegetable broth, and honey until well-emulsified.

Pour the dressing over the prepped vegetables in the bowl and gently toss to coat.

Let coleslaw sit for about 10 minutes at room temperature before serving.