Shred the white cabbage very finely.

Thinly slice the red and white onions.

Tear the red radicchio lettuce into small pieces.

Roast the yellow and orange peppers by cutting into strips, removing the seeds, and grilling for 2 minutes on each side until slightly softened and charred.

Combine the shredded cabbage, sliced onions, lettuce, and grilled peppers in a large bowl.

In a separate bowl, prepare the dressing by whisking together the honey, lime juice, salt, pepper, and mustard until smooth and well blended.

Pour the dressing over the salad ingredients and toss well to coat.

Serve immediately or chill for later.