Slice the napa cabbage in half lengthwise, then cut into thin ribbons about 1/4 inch wide.

Slice the red cabbage as thinly as possible using a sharp knife or mandoline.

Cut carrots into thin matchsticks about 2 inches long.

Place sliced napa and red cabbage into a large bowl and sprinkle with 1 teaspoon of kosher salt, tossing well to distribute.

Allow the salted cabbage to rest for 5 minutes.

In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, minced ginger, minced garlic, honey, red pepper flakes, and lime juice until fully combined.

Add carrots, green onions, cilantro, and crushed nuts to the cabbage in the large bowl.

Pour the finished dressing over the vegetable mixture and toss vigorously for about 1 minute.

Scatter toasted sesame seeds over the top of the finished slaw just before serving.