Bring a medium stockpot of water to a boil. Add cabbage leaves, and blanch until pliable, 1 to 2 minutes. Remove from water, and pat dry.
Place one cabbage leaf on work surface. Top stem end of leaf with a few pieces of red pepper, carrot, and daikon, a sprig of cilantro, and 2 mint leaves. Beginning at stem end, roll up leaf to enclose vegetables. Repeat with remaining leaves and vegetables.
In a small bowl, whisk together sweet chili sauce and lime juice to make a dipping sauce. Serve with cabbage rolls.