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In a small saucepan, combine the honey, red pepper flakes, rice vinegar, and garlic. Bring to a gentle boil, then reduce heat to medium-low and simmer for 2-4 minutes, until bubbles form and the dressing is thickened to your liking. Remove from heat and cool completely.
In a large salad bowl, combine mixed greens, pineapple, carrots, cucumbers, red bell peppers, and cabbage.
Sprinkle crushed peanuts over the salad.
Drizzle Thai salad with sweet chili dressing.
If desired, add other garnishes – sesame seeds, green onions, cilantro, and/or mint.
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