You can find this recipe alongside 80+ delicious, sesame forward recipes in our co-founder Rachel's new cookbook, SESAME. "I often make a version of this salad to accompany a protein, like grilled chicken or fish, but sometimes I find myself craving just the salad. I could eat an entire bowl for a complete meal and be well and truly satisfied. Indeed, my friend Maren, who tested this recipe for me, reported that she too loved the salad on its own and ate it for lunch three days in a row!"

For the salad 
1 large Napa or green cabbage, core removed and leaves finely shredded
3 tbsp rice vinegar 
2 tbsp sesame oil
1 tbsp soy sauce
1 tsp finely grated ginger 
½ tsp light brown sugar 
Kosher salt (optional) 
1 bunch scallions, thinly sliced
¼ c plus 1 tsp toasted almonds 
3 tbsp sesame seeds 
  
For the sauce 
½ c Seed + Mill Organic Tahini 
½ c ice water 
Juice of 1 lime 
1½ tbsp white miso
1 tbsp soy sauce 
  
STEPS

1. Make the salad: Place the cabbage in a bowl of ice water for a few minutes while you make the dressing. This will crisp up the leaves. 

2. In a large bowl, whisk the vinegar, sesame oil, soy sauce, ginger, and brown sugar until well combined and the sugar is dissolved. Taste and add a pinch of salt if desired (I prefer it less salty). 

3. Make the sauce: In a small bowl, whisk the tahini, ice water, lime juice, miso, and soy sauce until it's thick and creamy. If the sauce seems too thick, add 1 tablespoon water to loosen it, or if it's too thin, stir in 1 tbsp tahini until you have a creamy texture that is spreadable on a plate. 

4. When ready to serve, drain the cabbage leaves and pat them dry. Add the cabbage, green onions, ¼ cup of the almonds, and 3 tablespoons of the sesame seeds to the bowl with the ginger-soy dressing and toss to combine. 

5. Dollop the miso tahini sauce on a large plate and use the back of a spoon to spread it out toward the edge of the plate, leaving a well in the center. Place a large pile of the dressed cabbage on top, allowing a border of the sauce to remain. 

6. Sprinkle the salad with the remaining 1 teaspoon almonds and 1 teaspoon sesame seeds. Serve immediately.