1 tablespoon rice vinegar
2 teaspoons sweet chili sauce
1 teaspoon dark sesame oil
1/2 teaspoon lower-sodium soy sauce
3 cups thinly sliced napa (Chinese) cabbage
1 large carrot, peeled and grated
1/2 cup small fresh basil leaves
Combine vinegar, chili sauce, sesame oil, and soy sauce in a large bowl, stirring with a whisk. Add cabbage and grated carrot; toss to coat. Sprinkle with fresh basil.