This recipe is a variation of one found on the New York Times recipes. I of course adapted it. Because that's how I roll.

Ingredients

  • ½ head green cabbage, tough outer leaves discarded (about 1 pound)
  • Salt and black pepper
  • 2 green onions, thinly sliced
  • ¼ cup chopped parsley
  • 3 tablespoons lemon juice (from 1 small lemon), or more to taste
  • 1small garlic clove, finely grated
  • ½ teaspoon granulated sugar, or more to taste
  • 3 - 4 tablespoons olive oil
  • ¼ cup chopped raw almonds
  • 1 tablespoon sesame seeds
  • OPTIONAL - about 8 cherry tomatoes
  • OPTIONAL - chilli pepper flakes 
  • OPTIONAL - for the dressing, you can add a tsp of dijon mustard

Instructions

  1. Cut cabbage half in half again through the core, then cut out and discard the core and any very tough ribs. Separate the leaves and cut them into 1/2"  pieces. In a large bowl, toss cabbage and 1 teaspoon salt with your hands until salt dissolves and cabbage begins to feel wet, about 2 minutes. Scrunch the leaves, firmly squeezing and massaging until they’re very tender and juicy, another 1 to 2 minutes. The leaves will appear glossy and slightly translucent. Pour out any liquid. This massaging of the cabbage wilts it, and is almost like cooking it. 
  2. Add green onions, parsley, lemon juice, garlic, sugar, 3 tablespoons olive oil and freshly ground black pepper to taste; toss thoroughly to combine. Taste and adjust salt, pepper, lemon juice and sugar if you’d like, then transfer to a serving dish and add the chopped cherry tomatoes to it and set aside.
  3. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add almonds and stir until light gold, about 2 - 3 minutes. Add sesame seeds and continue to stir until toasted, about 30 seconds. Season with a generous pinch of salt, pepper and some chilli pepper flakes if using and then spoon the mixture over the salad and serve.
  4. This salad tastes just as good or even better on the second day.