Start by shredding the napa cabbage into thin ribbons. Sprinkle with salt and let it rest for 5 minutes.

Julienne the carrot, slice the purple cabbage, and cut the bell pepper into strips. Place in a mixing bowl.

In another bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, and red pepper flakes until emulsified.

Drain the cabbage and pat it dry to ensure it doesn't become watery.

Combine the napa cabbage, carrot, purple cabbage, and bell pepper in a bowl. Pour the dressing over and toss gently.

Sprinkle sesame seeds and chopped peanuts over the slaw. Toss gently one last time and serve.