Prepare the napa cabbage by removing any damaged outer leaves, then cut in half lengthwise and remove the core. Thinly slice the cabbage into ribbons about 1/4-inch thick. Place in a large salad bowl.
Peel and julienne the carrots or use a box grater to shred them. Add to the bowl with the cabbage.
If using optional vegetables like red bell pepper or bean sprouts, prepare them now and add to the bowl.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey or brown sugar until well combined. Add grated ginger and chili oil if using. Taste and adjust seasonings if needed.
Pour the dressing over the prepared vegetables and toss thoroughly to coat all ingredients evenly.
Add the green onions and cilantro (if using) and toss once more to incorporate.
Just before serving, sprinkle the toasted peanuts and sesame seeds over the salad for maximum crunch.
For best flavor, allow the salad to rest for 10-15 minutes before serving to let the flavors meld together.
