Tossing with a hot dressing allows the flavors to penetrate the vegetables and soften their crunch just a bit.
Cut a head of cabbage in half across it’s “equator”, then place the cut side of one half face down and slice it thinly crosswise as thinly as possible. Separate the petioles of 1 head of baby Bok Choy, wash and dry them, then thinly slice them lengthwise. Grate or julienne 3 carrots. Core and then thinly slice 1 sweet pepper. Remove the stems from 1 bunch of Tokyo turnip greens and roughly chop the leaves. Thinly slice 1-2 of the turnips.
Toss the vegetables together in a large bowl.
Combine 1/2 C. rice vinegar in a small saucepan with 1 T. peeled and minced fresh ginger and 1 small clove of garlic, minced. Add 1 T. soy sauce and 1/2 t. dried red pepper flakes. Simmer the liquid for 5 minutes, then pour over the vegetables and toss well with a tongs.
When the salad has cooled, sprinkle with 2 T. toasted sesame seeds and season with salt if necessary.