An Asian twist on classic coleslaw, this bright salad combines red and green cabbage varieties and gets its tang from yuzu-infused rice-wine vinegar, a generous squeeze of lime, and freshly grated ginger.
Whisk together vinegar, lime juice, ginger, and sugar. Whisk in oil; season with salt and pepper. Toss in a large bowl with cabbages and carrots. Top with sesame seeds.