Napa Cabbage Slaw with Carrots and Sesame

1Bring white wine vinegar (⅓ cup) to simmer in small saucepan over medium heat and cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer vinegar to large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil (2 teaspoons), rice vinegar (1 tablespoon), soy sauce (1 tablespoon), sugar (1 tablespoon), ginger, and salt (¼ teaspoon).

2Add cabbage and carrots (2) to dressing and toss to coat. Let sit for 5 minutes. Add scallions (4) and sesame seeds (¼ cup) and toss to combine. Serve.