So many variations, so little time…
My simplest version:
- 2 tbsp sesame oil
- 6 tbsp seasoned rice vinegar
- 4 cm piece of fresh ginger, peeled and grated
- ground fresh pepper
- red onion, chopped
- red cabbage, chopped
- white cabbage, chopped
Other  yummy things to add:
- red, yellow, green sweet peppers
- jalapeno strips
- snap peas
- cilantro
- grated carrot, grated radish
Shake first four ingredients together in a jar, pour over veggies and toss.
Some alternate versions:
From here:
- 4 Tbsp peanut or canola oil
- Juice of two limes
- 1 Tbsp sriracha, an Asian chili sauce you can find in the international section of your grocery store
- 1 head napa cabbage, finely chopped or shredded
- 1/4 cup toasted peanuts
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
Whisk together the oil, lime juice, and sriracha. Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat. Refrigerate for 20 minutes before serving. The slaw will keep in your fridge for 2 days.