Begin by finely shredding 4 cups of green cabbage and 2 cups of red cabbage. Julienne 2 medium-sized carrots and slice 1 red bell pepper into thin strips. Chop 4 green onions and, if desired, finely chop a small bunch of cilantro. Aim for uniform cuts.

In a medium mixing bowl, whisk together 3 tablespoons of sesame oil, 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and 1 tablespoon of sugar until well combined. Stir in 1 tablespoon of sesame seeds.

In a large mixing bowl, combine all the prepped vegetables with the dressing. Toss together thoroughly and let marinate at room temperature for at least 10 minutes.

Before serving, give the slaw a good toss and garnish with extra sesame seeds and chopped cilantro. Serve and enjoy!