Slice the napa cabbage into thin ribbons against the grain, sprinkle with salt, and let it sit for 5 minutes.

Julienne the carrots, slice the purple cabbage slightly thicker than the napa, and cut the bell pepper into strips.

In a medium bowl, whisk together sesame oil, rice vinegar, soy sauce, and honey. Add ginger, garlic, and red pepper flakes, whisking until smooth.

Drain excess moisture from the salted napa cabbage and pat dry. In a large bowl, combine napa cabbage, purple cabbage, carrots, and bell peppers. Pour dressing over and toss to coat.

Sprinkle toasted sesame seeds and chopped peanuts on top before serving. Adjust seasoning if needed.