Heat a small skillet over medium heat. Add the sesame seeds and toast, stirring occasionally, until lightly browned, about 3-4 minutes. Transfer seeds to a small bowl and set aside.
In a small bowl, whisk together rice vinegar, olive oil, soy sauce, sesame oil and coconut sugar. Set aside.
In a large bowl, combine shredded cabbages and carrots. Toss to combine. Add vinegar mixture and toss to coat.