Toast sesame seeds in a small skillet over medium heat, shaking the pan occasionally, until golden, about 5 minutes.

Remove from the heat and let cool slightly.

In a large bowl, combine the shredded savoy cabbage and thin strips of red bell pepper.

Add sesame oil, red wine vinegar, salt, and black pepper to the bowl.

Add the toasted sesame seeds to the cabbage and bell pepper mixture.

Toss all ingredients together until well combined.

Serve at room temperature.