Slice the napa cabbage into thin ribbons, sprinkle lightly with salt, and let it rest in a colander for about 5 minutes.

While the cabbage is resting, julienne the carrot, slice the purple cabbage, and cut the bell pepper into strips. Gather all veggies in a large mixing bowl.

In a separate bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, and red pepper flakes until emulsified.

Once the cabbage has rested, drain and pat it dry. Add the cabbage to the bowl with the chopped vegetables.

Pour the prepared sesame dressing over the assembled vegetables and toss gently to coat.

Top the dressed slaw with toasted sesame seeds and crushed peanuts. Adjust seasoning as necessary, then serve.