Thinly slice or shred the red cabbage until you have about 3 cups packed (measured before shredding gives approximately 0.75 cup shredded per serving in this recipe). Thinly slice the green cabbage and combine with shredded red cabbage in a large mixing bowl. Add the shredded carrot, thinly sliced red onion, chopped cilantro, chopped mint, and sliced green part of the spring onion.

Toast seeds

In a small dry skillet over medium heat, toast the sesame seeds for 1–2 minutes, shaking the pan, until fragrant and lightly golden. Remove immediately to a plate to cool.

House dressing (light & moreish)

Make dressing

In a small bowl or jar, whisk together the yogurt (or mayo), rice vinegar, honey, soy sauce, sesame oil, grated ginger, minced garlic, neutral oil, and lemon juice until smooth. Season with salt and black pepper. Taste and adjust: add an extra 1/2 tsp honey for sweetness, 1/2 tsp rice vinegar for acidity, or a pinch more salt if needed.

Combine slaw & dressing

Pour about two-thirds of the dressing over the prepared vegetables and toss thoroughly to coat evenly. Reserve the remaining dressing for adjusting seasoning or serving on the side. Let the dressed slaw sit for 10–15 minutes at room temperature to allow flavors to meld. Toss once more before serving.

Finish & serve

Sprinkle the toasted sesame seeds over the slaw and give a final gentle toss. Taste and add remaining dressing if you prefer a creamier result. Serve chilled or at room temperature as a side or topping.