Finely slice the cabbage.

Rinse the sliced cabbage with cold water.

Drain the cabbage well using a salad spinner or by other means and set aside.

In a salad bowl, combine honey, rice vinegar, avocado oil, lime juice, and salt.

Whisk the ingredients together until smooth.

Core and thinly slice the apple.

Add the apple slices to the vinaigrette and coat them thoroughly to prevent browning.

Chop the green onions, jalapeños, and bell pepper.

Add the chopped vegetables to the apple and vinaigrette mixture and stir to coat.

Add the well-drained cabbage to the mixture.

Toss all ingredients together to ensure even coating.

Chill the slaw for at least 1 hour to allow the flavors to meld.

Serve chilled.