In a small bowl or jar, combine all the dressing ingredients – mirin, soy sauce, lime juice, peanut oil or olive oil, maple syrup, and minced garlic. Mix well until fully combined.

In a large bowl, combine the shredded green cabbage, purple cabbage, and julienned carrots.

Pour the prepared dressing over the salad ingredients in the mixing bowl.

Toss everything together until the salad is evenly coated with the dressing.

If you're not planning to eat it all at once, you can store the salad and dressing separately in airtight containers in the fridge for up to 4 days. Just make sure to combine them right before serving.