For the slaw:

• 4 cups Napa cabbage, thinly sliced
• 1 cup purple cabbage, thinly sliced
• 2 carrots, shaved using a veggie peeler
• ½ red bell pepper, thinly sliced
• 4 green onions, sliced on the bias
• 1 Tbsp toasted sesame seeds

For the dressing:

• ¼ cup rice vinegar
• 1½ Tbsp This Little Goat Went to Korea or gochujang sauce
• 1 Tbsp soy sauce
• 2 tsp sesame oil
• 1 Tbsp fresh ginger, grated
• 1 clove garlic, minced
• ¼ tsp salt and pepper, to taste