Step 1

Gather all the ingredients.

Step 2

In a large bowl, combine apple cider vinegar, granulated sugar, sesame oil, kosher salt, and sesame seeds.

Step 3

Add freshly ground black pepper and whisk well to combine until sugar is dissolved.

Step 4

Peel and julienne the carrot and cut the length in half if necessary.

Step 5

Chop cilantro into ½ inch pieces and finely cut the green onions.

Step 6

Remove the core of the cabbage and cut (or shred) the cabbage into thinly slices.

Step 7

If you use two kinds of cabbage, cut the other one. Wash under cold water and drain completely (I use the salad spinner – works wonderful!).

Step 8

Add all vegetables in the bowl with the dressing in it. Toss everything and refrigerate for 30 minutes before serving.

Step 9

You can keep the salad in the refrigerator for up to 24 hours. I don't recommend making this dish ahead (1-2 hours is okay, but not a day before). Enjoy it soon while crunchy and fresh!