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Slice head of red and green cabbage in half. Shred ½ head of both red and green cabbage into thin slices using a sharp knife. Alternately you can use a food processor to shred the cabbage. (yields 8-10 cups of cabbage total)
Shred 2 large carrots using a box grater. (yields 2 cups carrots)
Remove the skin from 1 clove of garlic and peel a 1 inch section of ginger root.
In a small bowl combine ½ cup mayo, 2 Tbsp. miso paste, 2 Tbsp. rice wine vinegar, 1 Tbsp. Tamari (use regular low-sodium soy sauce if not GF), ½ tsp. sugar. Grate 1 clove of garlic and a 1 inch section of peeled ginger into the bowl using a microplane or small grater. Stir all of these ingredients together until completely combined using a fork or a small whisk.
Place half of the shredded cabbage and carrots into a large bowl. Pour half of the dressing over the vegetables and stir to combine. Repeat with the second half of the vegetables and dressing. Stir all of the ingredients until the vegetables are evenly coated in dressing.
To serve: Sprinkle sesame seeds over top and garnish with green onions or fresh herbs (optional).