Place coleslaw mix and peppers in a large bowl.
Mix the remaining 6 ingredients in a small bowl. Whisk to combine. Note: At this point, the sauce will look like a peppery honey mustard. I used the full 1/2 tsp. of black pepper and loved it, but if you're not into spice, just use 1/4 tsp.
Place coleslaw in the refrigerator for about 15 minutes for the dressing to set in. Note: When I got the salad out of the fridge, I noticed that much of the slaw had already wilted. This revealed a lot of extra sauce, to which I made the decision to add the rest of the slaw mix.
Serve slaw as a side dish to your favorite main course, or as a topping to a sandwich. Note: Below I served it with Grilled Chicken topped with Mustard BBQ Sauce and steamed broccoli. So good!