Begin by thinly slicing the Napa cabbage and shredding the carrots. Soak the cabbage in an ice bath for 10 minutes for extra crunch. Drain and dry well.

In a medium bowl, whisk together the dressing ingredients until smooth: toasted sesame oil, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and Dijon mustard.

In a large mixing bowl, combine the soaked Napa cabbage, shredded carrots, and chopped green onions. Toss gently to mix.

Pour the dressing over the vegetables and toss until evenly coated. Let sit for 10-15 minutes to meld flavors.

Serve the slaw immediately or store in the fridge for up to 3 days, keeping dressing separate until serving.