Dressing:

1/4 c. rice wine vinegar
2 tbsp. teriyaki sauce
2 tbsp. sugar
1 tbsp. sesame oil
1 tbsp. soy sauce
2 tsp. red pepper flakes

Slaw:

6 packed c. finely shredded nappa cabbage
1 red bell pepper, seeded, trimmed and julienned
3 scallions, finely chopped
1 c. cilantro leaves, chopped
2 tbsp. toasted sesame seeds

Dressing: In a large bowl, whisk all ingredients until sugar is dissolved.

Slaw: Add all ingredients except cilantro and sesame seeds to dressing. Refrigerate 1 hour.

To serve, toss with cilantro and sesame seeds.