Combine the salad ingredients in a large bowl, and toss well with the prepared dressing. (I like to shake it together in a sealed glass tupperware.) Allow to marinate for at least 30 minutes in the fridge before serving.
Combine all of the dressing ingredients into a high-speed blender and blend until completely smooth. Adjust flavors to taste. (I only used 1/2 teaspoon sesame oil in my dressing, but feel free to increase the amount for a stronger sesame flavor. A little goes a long way!)
Leftovers can be stored in the fridge for up to 4 days.
How to shred cabbage:
Rinse the cabbage and remove the loose outer leaves. Cut the very bottom of the stem off .
Turn the cabbage so the flat edge is on the cutting board.
Slice the cabbage in half from top to bottom.
Slice each half in half again to create quarters.
Remove the stem and core from each wedge by cutting diagonally across the solid core.
Turn each wedge so it's flat on the board.
Thinly slice the cabbage into strips, going as far as you can across the wedge before the remaining wedge becomes too small to manage.
Turn the unshredded part of the wedge so it's flat and continue slicing.
Slice through the shreds crosswise to chop them into smaller pieces.
Run your knife vertically through the shreds a final time, slicing them thinner.