• 4 cups thinly sliced green cabbage (about half a medium head)
• 2 cups thinly sliced purple (red) cabbage (about half a medium head)
• 2 medium carrots, julienned or shredded
• 1 red bell pepper, thinly sliced (optional)
• 3 green onions (scallions), sliced
• ½ cup chopped fresh cilantro (optional)
• 2 tablespoons toasted sesame seeds
• ¼ cup sliced almonds or chopped peanuts (optional)

For the sesame dressing:

• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon toasted sesame oil
• 2 tablespoons olive oil or neutral oil
• 1 tablespoon honey (or maple syrup for vegan)
• 1 tablespoon fresh ginger, grated
• 1 garlic clove, minced
• 1 tablespoon lime juice (optional)
• Salt and freshly ground black pepper, to taste