Begin by shredding the napa cabbage into thin ribbons using a sharp knife or mandoline slicer. Lightly sprinkle salt over the cabbage and let it sit for 5 minutes to draw out moisture.

While the cabbage is resting, julienne the carrot to achieve long, thin strips. Slice the purple cabbage into thicker pieces and cut the bell pepper into thin strips. Place all prepared vegetables in a large mixing bowl.

In a medium bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, red pepper flakes, and tahini until smooth and emulsified.

Once the cabbage has drained, gently add it to the bowl with the other vegetables. Fold them together to ensure the texture remains crisp while incorporating flavors.

Pour the dressing over the combined vegetables and toss gently to coat every strand without overmixing.

Finish by sprinkling toasted sesame seeds and chopped peanuts on top. Serve immediately for the best crunch.