Start by finely shredding the Napa cabbage. As you slice through its layers, notice how crisp and fresh it feels. Place the shredded cabbage into a large mixing bowl. Next, julienne the kimchi. Ensure you’ve got enough to add that punchy flavor throughout.

Add the grated carrot, jalapeño (if using), red onion, and diced bell pepper or celery to the mix. The color contrast is stunning, and the crunch will keep you coming back for more.

Toss in the minced ginger, sliced green onion, and chopped cilantro. I always leave some cilantro for a final garnish. Can you picture it? Those bright green flecks on top of the coleslaw - pure eye candy!

In a small bowl, whisk together the rice wine vinegar, toasted sesame oil, sea salt, and freshly cracked pepper. Taste it as you go. Adjust the seasoning to your liking. This dressing is where your coleslaw will get its zing, so don't hold back!

Drizzle the dressing over the vegetable mix. Combine well. I always find it helpful to use two mixing spoons. It lets me fold the ingredients without crushing them.

Cover the bowl with cling wrap or transfer the coleslaw to an airtight container. Let it chill in the fridge for at least 30 minutes. This waiting time allows the flavors to meld beautifully, which is key to a rich-tasting coleslaw.

Before serving, give it a good stir and taste again. If you really want to impress, finish with sesame seeds and a sprinkle of reserved green onions and cilantro.