Asian Coleslaw, Inspired From HEB’s Central Market

When we were stationed in Texas there was a grocery store called Central Market. Central Market had specialty foods from around the world, as well as a huge section of premade foods from their kitchen. The best way to describe this section would be to say a to-go buffet/ deli. They had everything from stuffed grape leaves, Diablo Chicken, Sushi, pizza, fresh fruit, salads, humus and soup.
 Some items were seasonal, like their Asian Coleslaw. For some reason they would only make this in the spring, even though I would beg and plead year round for it. I could eat this coleslaw by the pound. The family would enjoy eating it too. Sometimes I would stop on the way to work, just to have it for lunch.
The recipe below is close to what I remember it tasted like, it has been two years since I last had it.
4 cups thinly sliced Napa Cabbage
½ cup thinly slice green onion
½ cup red bell pepper, diced
1 cup cucumber, diced
2 Tablespoon jalapeño peppers, diced
¼ cup cilantro, chopped
½ cup seasoned rice vinegar
3 Tablespoons canola oil
1 Tablespoon fresh ginger, chopped
2 teaspoons sesame oil
1 teaspoon sugar
Salt and pepper to taste
2 teaspoons sesame seeds (optional)
Combine cabbage, onion, pepper, cucumber, cilantro, and jalapeno in a large bowl.
In a small bowl, whisk together rice vinegar, oil, ginger, sesame oil and sugar.
Season to taste with salt and pepper.
Drizzle over salad and toss to coat.
Sprinkle with sesame seeds.