1-First Step: Prepare the Vegetables
Begin by thoroughly shredding 2 to 2 1/4 pounds of your choice of cabbage (green, purple, or napa) until you have about 6-7 cups. Thinly slice 3 scallions and chop 1 cup of cilantro or substitute with Italian parsley. Place these all in a large mixing bowl.

2-Second Step: Toast the Sesame Seeds
In a dry skillet over medium heat, toast sesame seeds until they are golden and fragrant, taking about 2-3 minutes. Stir frequently to avoid burning. Set aside for garnish later.

3-Third Step: Make the Dressing
In a small bowl, whisk together 3 tablespoons rice wine vinegar, 1 to 3 teaspoons toasted sesame oil (adjust to personal taste), 1/4 cup soy sauce or tamari, 3 tablespoons sweetener such as sugar, honey, agave, or coconut sugar, 1 tablespoon freshly grated ginger or ginger paste, and, if using, 1 grated garlic clove or garlic paste. For heat, add 1/2 teaspoon chili flakes or chili paste. Season with 1/2 teaspoon salt. Whisk vigorously until all ingredients combine into a balanced dressing.

4-Fourth Step: Dress and Toss the Slaw
Pour the prepared dressing over the cabbage and herbs in the large bowl. Toss the slaw carefully but thoroughly, ensuring each shred is coated evenly with the tangy, sesame-rich dressing. Taste and adjust salt, sesame oil, or sweetener as needed.

5-Fifth Step: Add Optional Crunchy Toppings
If desired, toss in toasted sesame seeds, roasted crushed peanuts or cashews, slivered toasted almonds, or crunchy chow mein noodles or wonton strips for additional texture and flavor. Mix gently to distribute toppings throughout the slaw.

6-Final Step: Rest and Serve
Let the slaw sit for 10-15 minutes at room temperature to allow the flavors to meld and the cabbage to soften slightly. For a chilled option, refrigerate up to 30 minutes before serving. Garnish with extra toasted sesame seeds or fresh herbs for a vibrant presentation.