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

Julienne the carrot and slice the purple cabbage and bell pepper into thin strips.

Whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, and red pepper flakes in a medium bowl.

Drain excess moisture from napa cabbage, combine with other veggies in a mixing bowl, and drizzle with the prepared dressing.

Sprinkle with toasted sesame seeds and chopped peanuts, toss lightly, and adjust seasonings as needed.