Makes about 5 cups
1/3 cup rice vinegar
1 tablespoon sugar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1 1/2 teaspoons grated fresh ginger
1 teaspoon chili garlic paste
4 cups finely shredded napa cabbage
2 cups finely shredded red cabbage
1 cup shredded carrots
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 Asian pear, halved, cored, and cut into julienne strips
1 cup soy or mung bean sprouts, optional
Whisk together rice vinegar and next 5 ingredients in a large bowl. Add napa cabbage and next 4 ingredients; toss to mix.
Cover and refrigerate 2 hours to soften cabbage. Just before serving, stir in pear strips and, if desired, sprouts.