Instructions

• In a large bowl, combine 4 cups shredded Napa cabbage, 1 shredded carrot, 4 chopped green onions (white and green parts), and 3 tablespoons toasted sesame seeds.
• In a small bowl, whisk together 3 tablespoons toasted sesame oil, 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon kosher salt until the sugar begins to dissolve.
• Drizzle the dressing evenly over the cabbage mixture.
• Toss the slaw gently with tongs or two forks until everything is evenly coated.
• Taste and, if desired, add a small additional amount of sugar, kosher salt, or sesame oil a little at a time, then toss again.
• Serve right away, or transfer to an airtight container and refrigerate for up to overnight.