Ingredients

• 0.5 head green cabbage, shredded
• 0.25 head purple cabbage, shredded
• 2 carrots, shredded
• 1 daikon radish, shredded
• 3 cup napa cabbage, shredded
• 1 bunch green onions, sliced thin
• 3 tablespoon rice vinegar
• 2 tablespoon sesame oil
• 1 tablespoon fresh ginger, minced
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon rice sugar
• 0.25 teaspoon kosher salt
• 0.125 teaspoon white pepper
• 2 tablespoon white sesame seeds
• 1 tablespoon black sesame seeds

Steps

1. Using a chef's knife or box grater, shred the green cabbage, purple cabbage, carrots, daikon radish, and napa cabbage into a large mixing bowl.
2. Slice the green onions on a bias into thin half-moons and add to the bowl with the shredded vegetables.
3. In a small bowl, whisk together the rice vinegar, sesame oil, minced ginger, low-sodium soy sauce, rice sugar, kosher salt, and white pepper until well combined.
4. Pour the vinaigrette over the shredded vegetables and green onions.
5. Toss the slaw thoroughly with your hands or two spoons until all vegetables are evenly coated with the dressing.
6. Divide the slaw among serving plates or a platter and scatter the white and black sesame seeds over the top.
7. Serve immediately, or cover and refrigerate for up to 4 hours before serving (flavor is best when enjoyed within 2 hours).