Thoroughly wash and dry the fresh green and red cabbages, then slice them thinly. Julienne the carrot and slice the cucumber into thin rounds while finely chopping the green onions.

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), freshly grated ginger, and a pinch of salt and pepper until smooth.

Drizzle the prepared dressing over the vegetable mixture. Toss the salad gently to ensure every piece is coated.

Allow the salad to sit for about 10 minutes at room temperature.

Just before serving, sprinkle toasted sesame seeds over the top and serve chilled or at room temperature.