Prepare the Dressing: In a small bowl, whisk together sesame oil, kosher salt, rice vinegar, and lime juice until smooth. Blend in honey or sugar, sesame seeds, coconut aminos, and fish sauce. Set aside.

Chop the Vegetables: Julienne cucumber and mango, shred cabbage, julienne bell peppers and jalapeño, and chop fresh herbs. Combine all in a large mixing bowl.

Combine Dressing and Slaw: Pour the dressing over the vegetables in the bowl and toss gently until all are coated.

Serve or Chill: Serve immediately or refrigerate for up to a couple of hours before serving.