Slice the red and green cabbage with a sharp knife into thin slices.
Using a box grater, grate the peeled carrots on the wide shred option.
Place the prepared vegetables into a large bowl.
Remove the Thai basil leaves and the fresh mint leaves from the stems and rough chop both. Place the chopped herbs into a small bowl.
Using a sharp knife chop the peanuts and add them to the large bowl with the vegetables.
Squeeze the fresh lime juice into the small bowl with the herbs. Slice the green onions and add them to the small bowl with the lime juice and herbs.
Measure the honey, rice wine vinegar, Sriracha, fish sauce, salt and black pepper, and add them all to the small bowl with the lime juice and fresh herbs. Stir to combine the ingredients.
Add the dressing to the large bowl with the vegetables and peanuts and toss together evenly coating the vegetables and peanuts with the dressing.
