Wash the cabbage and the scallions and shake them dry. Using a sharp paring knife, cut out the core of the cabbage.

Shred the cabbage using a food processor, or slice thinly with a large sharp knife.

Chop the scallions into small pieces.

Put a skillet on medium heat and warm it up. Add the sesame seeds to the dry skillet and toast them until golden brown or they start to pop. If using black sesame seeds, watch for the popping and remove them before they burn.

Over a very large bowl, use a Microplane zester or fine grater to grate the ginger. Press or finely grate the garlic cloves and add them to the bowl. If the garlic cloves are large, just use one. At certain times of year the heads of garlic are tiny, so I used three mini cloves.

I usually mince garlic, but I do like a garlic press when adding garlic to a dressing, as it gives you juice and fine bits. You can also press slices of fresh ginger through a garlic press.

Pour in the oil and vinegar and whisk together. Add the cabbage, carrots, and scallions and toss until evenly coated. Sprinkle with the sesame seeds and refrigerate.