Prepare the Slaw:

1. Finely shred the white and red cabbage using a food processor, mandoline, or box grater. (Be cautious of your fingers!)
2. Grate the carrots. If they’re thin-skinned and fresh, you can skip peeling; for older or winter carrots, peeling helps reduce bitterness.
3. Add the shredded cabbage and carrots to a large mixing bowl.

Prepare the Grapefruit:

1. To segment the grapefruit, slice off the skin and pith to expose the flesh. Use a sharp knife to cut out each segment from its membrane, or simply slice the peeled grapefruit into rounds.
2. Keep the grapefruit pieces in a separate bowl to prevent them from getting lost in the slaw.

Make the Dressing:

1. In a small bowl, whisk together the coconut aminos, rice vinegar, lime juice, sesame oil, maple syrup, sweet chili sauce, minced garlic, and grated ginger.
2. Taste the dressing—it should be intense. Adjust the flavors to your preference, adding more lime juice, vinegar, or salt if needed.

Combine the Slaw and Dressing:

1. Pour the dressing over the shredded vegetables. Use your hands to massage the dressing into the slaw until the cabbage softens slightly and the dressing is evenly distributed. Taste again and adjust seasoning if necessary.

Assemble the Slaw:

1. Transfer the dressed slaw to a serving platter or bowl. Arrange the grapefruit segments on top.

Add Toppings:

1. Sprinkle sliced spring onions, sesame seeds, and crispy fried onions over the slaw.
2. Garnish with your choice of soft herbs like mint, cilantro, basil, or parsley for a fresh and aromatic finish.