Drain the kimchi well and save the kimchi juice for later. Cut kimchi into thin strips.

Julienne cut the green and red cabbage, carrots and scallions. Optional: if using apples, julienne cut them as well.

In a large bowl, add all the julienned vegetables and kimchi.

Separately, in a small bowl, combine mayonnaise, kimchi juice, Dijon mustard, honey and sesame seeds. Mix well, then add over the vegetables.

Use a food-safe glove or a large wooden spoon to toss well until coated in the sauce.

Serve with a garnish of scallions, cilantro or sesame seeds.