Preheat the oven to 400°. Toast the pecans in a pie plate for about 5 minutes, or until fragrant. Let cool.
In a small bowl, toss the mayonnaise, honey, lime juice, mustard, salt and pepper. In a large bowl, combine the cabbage, apples, carrots and bell peppers. Just before serving, add the dressing, pecans and chives and toss well.
The dressing can be refrigerated for up to 2 days. Let the toasted pecans stand at room temperature.
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