To make the ginger-miso dressing, combine miso, ginger, honey, vinegar, mustard and oil in a small jar or bowl with an air tight lid. Shake or whisk vigorously until well mixed.
Combine cabbage, carrots, radishes, onions and cilantro and toss with the dressing.
Let marinate at room temperature for at least 15-20 minutes, stirring occasionally.
Top with sesame seeds before serving.
*Note: Miso paste is made from fermented soybeans with salt, sometimes with barley or rice malt. It is used for Japanese cooking in sauces, spreads, pickling vegetables or meats, and soups. It is usually found in the ethnic foods or produce aisle of larger grocery stores.