Begin by thinly slicing the napa cabbage against the grain into thin ribbons. Lightly salt the cabbage and let it sit in a colander for about 5 minutes.

While the cabbage drains, julienne the carrot and slice the purple cabbage slightly thicker than the napa cabbage. Cut the bell pepper into thin strips.

In a medium bowl, whisk together the sesame oil, rice vinegar, soy sauce, and honey until emulsified. Add grated ginger, minced garlic, and red pepper flakes, whisking for another minute.

Once the cabbage has drained, pat it dry. In a large bowl, combine the napa and purple cabbages with julienned carrots and bell peppers. Drizzle the dressing over the vegetables, tossing gently to coat.

Sprinkle toasted sesame seeds and chopped peanuts over the slaw. Toss lightly to incorporate toppings without breaking down vegetables.

Let the slaw sit for at least 30 minutes before serving for the flavors to meld. Serve chilled or at room temperature.