Japanese Cabbage Salad with Carrot Ginger Dressing

In a large bowl, combine the shredded green cabbage, purple cabbage, and shredded carrot.

Add the sliced green onions to the bowl.

In a blender or food processor, combine the rice vinegar, chopped carrot, grated ginger, soy sauce, honey (or maple syrup/agave), and sesame oil.

Blend until smooth. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.

Pour the dressing over the cabbage mixture and toss well to combine.

Garnish with toasted sesame seeds (optional).

Serve immediately or chill for later.