Heat a small skillet over medium heat and add sesame seeds. Stir constantly for 2-3 minutes until golden and fragrant, being careful not to burn.
2 tbsp sesame seeds
Cut cabbage into quarters, remove the core, and slice into thin ⅛-inch ribbons using a sharp knife or mandoline. Julienne carrots into thin strips and slice green onions diagonally into 1-inch pieces.
1 small head green cabbage, 2 medium carrots, 3 stalks green onions
In a mixing bowl, whisk together sesame oil, rice vinegar, soy sauce, sugar, minced garlic, and grated ginger for 1-2 minutes until the sugar dissolves and the dressing emulsifies completely.
2 tbsp sesame oil, 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp sugar, 2 cloves garlic, 1 tsp ginger
Add shredded cabbage and julienned carrots to a large bowl and pour the dressing over top. Toss thoroughly with tongs for 1-2 minutes until every piece is evenly coated without pooling at the bottom.
1 small head green cabbage, 2 medium carrots, 2 tbsp sesame oil, 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp sugar, 2 cloves garlic, 1 tsp ginger
Let the slaw sit at room temperature for 10-15 minutes to let flavors meld and cabbage soften slightly. Fold in green onions, sprinkle toasted sesame seeds on top, and chill in the fridge for 30 minutes before serving to keep vegetables crisp.
3 stalks green onions, 2 tbsp sesame seeds
