• Step 1: In a large mixing bowl, combine the thinly sliced napa cabbage, grated carrots, and sliced green onions.
• Step 2: In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and red pepper flakes (if using).
• Step 3: Pour the dressing over the napa cabbage mixture and toss gently to coat evenly.
• Step 4: Sprinkle the toasted almonds or cashews and toasted sesame seeds over the salad, and gently toss to combine.
• Step 5: Serve the napa cabbage salad immediately, or refrigerate for up to 3 days, allowing the flavors to meld.