Chop or shred the green and purple cabbage. Add the cabbage to a large bowl.
Chop red and yellow bell pepper into thin bite-size pieces. Add the bell peppers to the bowl with cabbage.
Add the shredded carrots to the bowl with the rest of the veggies.
Peanut Sesame Dressing
Combine all the ingredients in a small bowl. Stir well until all the ingredients are fully combined (making sure there are no lumps).
Pour the dressing over the vegetables and stir well 2-3 minutes to ensure all the vegetables are well coated. I use tongs for this.
Store Asian cabbage slaw in the fridge for up to 4 days. Be sure to stir the slaw before serving, as the dressing can fall to the bottom of the bowl when sitting in the fridge.How to make the Asian slaw ahead of time
Make the dressing ahead and store it in the fridge for 7 days.
Shred/chop the veggies 1-2 days ahead (or buy pre-shredded cabbage to save time).
The day of, combine the dressing and the veggies and allow them to sit in the fridge for 1-2 hours before serving.