Start by finely shredding the green cabbage and purple cabbage using a sharp knife or a mandoline for consistent thinness.

Peel and julienne the carrots for a delicate sweetness. Thinly slice the red bell pepper, green onions, and roughly chop the cilantro.

In a mixing bowl, whisk together the sesame oil, rice vinegar, soy sauce, and sugar until well combined.

In a large mixing bowl, combine all the prepared vegetables with the dressing. Toss gently to ensure every piece is well coated.

Let the mixture marinate for at least 10 minutes at room temperature.

Transfer the marinated slaw into a serving bowl, adding toasted sesame seeds on top for extra flavor and crunch.