In a medium saucepan, combine ¾ cup of vinegar, ⅓ cup of sugar, and 1 tablespoon of salt. Heat over medium-high until boiling, stirring to dissolve the sugar—about 2-3 minutes. Remove from heat and let cool for 15 minutes.

Toast sesame seeds in a medium pan over medium heat for about 3-5 minutes until golden brown and fragrant. Remove from heat and cool.

Once cooled, add toasted sesame seeds to the dressing, then stir in ⅛ teaspoon of celery seed and 2 pinches of white pepper, followed by 2 tablespoons of vegetable oil. Whisk until blended.

In a large mixing bowl, add shredded cabbage and pour dressing over it. Toss gently to coat the cabbage evenly.

Cover and refrigerate for at least 10 minutes before serving to let the flavors meld.