Make the Sesame Vinaigrette by whisking together 2 2/3 tablespoons of rice vinegar, a teaspoon of honey or agave, and 2 teaspoons of sesame oil in a bowl and set aside.
To make the Thai Peanut Dressing, add the soy sauce (or tamari), 2/3 teaspoon of rice vinegar, peanut butter, coconut milk, 2/3 teaspoon of honey, garlic, ginger, red pepper flakes, and salt into a NutriBullet or high speed blender and process until smooth, about 30 seconds.
Using the Slicer Blade, slice the napa cabbage, red cabbage, and toasted almonds. With the same blade, chop fresh basil and cilantro. Set aside.
Using the Shredder Blade, grate the scrubbed carrots and set aside.
Add shredded Napa and purple cabbage, shredded carrots, bean sprouts, basil, cilantro, sesame seeds, and sliced almonds into a large bowl.
Pour both sesame and peanut dressings over the chopped vegetable mixture before serving and toss to coat evenly.