Prepare the vegetables: If you haven't purchased pre-shredded cabbage, begin by halving the green cabbage, removing the core, and thinly slicing it. For carrots, you can use a julienne peeler, a mandoline slicer, or a box grater to shred them into thin matchsticks. Wash and thinly slice the green onions, separating the white and lighter green parts from the darker green tops; reserve the darker green tops for garnish if desired. Ensure all vegetables are dry before proceeding to prevent a watery slaw.

Make the dressing: In a medium-sized bowl or a large jar with a tight-fitting lid, combine the sesame oil (60ml or 4 tbsp), soy sauce (60ml or 4 tbsp), rice vinegar (30ml or 2 tbsp), honey or maple syrup (15ml or 1 tbsp), grated fresh ginger (10g or 2 tsp), minced garlic (1 clove, approx. 5g), and black pepper (2g or 1/4 tsp). Whisk vigorously or shake the jar until the dressing is well emulsified and all ingredients are thoroughly combined. Taste and adjust seasoning if necessary – you might want a little more sweetness or acidity.

Combine slaw ingredients: In a large mixing bowl, add the shredded green cabbage (500g or 1 lb), shredded carrots (250g or 8.8 oz), and the sliced white and light green parts of the green onions (approx. 50g or 1.7 oz).

Dress the slaw: Pour about two-thirds of the prepared sesame-soy dressing over the vegetables in the large mixing bowl. Toss gently but thoroughly with tongs or salad servers until all the vegetables are evenly coated with the dressing. Start with two-thirds of the dressing to avoid over-dressing; you can add more if needed.

Chill and serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 15-30 minutes to allow the flavors to meld and the vegetables to slightly soften while retaining their crunch. Before serving, give the slaw another toss. If it seems dry, add the remaining dressing. Garnish with toasted sesame seeds (15g or 2 tbsp) and the reserved darker green parts of the green onions, if desired.