Toast the Sesame Seeds : In a dry skillet over medium heat, toast the sesame seeds for 2-3 minutes, stirring frequently, until golden brown and fragrant. Set aside to cool.

Prepare the Dressing : In a small mixing bowl, whisk together rice vinegar, sesame oil, honey, soy sauce, black pepper, and mayonnaise until smooth and well combined.

Prepare the Vegetables : In a large mixing bowl, combine the shredded cabbage, shredded carrots, and sliced scallions.

Toss the Salad : Pour the dressing over the vegetables and toss thoroughly to coat. Sprinkle the toasted sesame seeds on top and gently mix to incorporate.

Chill and Serve : Cover and refrigerate the coleslaw for at least 30 minutes to let the flavors meld. Serve chilled as a side dish or topping for sandwiches and tacos.