This recipe from SeriousEats.com is good when it’s fresh, but it’s really nice when it’s wilted as well. A great do-ahead. If you’re going to make it ahead, combine the cabbage and onion and add just a little salt. Let the vegetables sit maybe two hours in a colander and then give them a good squeeze. Now you’ve removed a lot of the moisture and the dressing won’t get watered down as the salad rests.
3/4 pound finely shredded Napa cabbage 1 small onion, thinly sliced 1/3 cup tahini paste 2 tablespoons fresh juice from 2 lemons 3 medium cloves garlic, finely minced (about 3 teaspoons) Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil up to 1/2 cup water 1/2 cup roughly chopped fresh mint leaves 1/2 cup roughly chopped fresh parsley leaves 1/2 cup roughly chopped fresh cilantro leaves 1 tablespoon roasted sesame seeds, divided
In a large bowl, combine cabbage and onion.
In a small bowl, combine tahini, 2 tablespoons lemon juice and minced garlic. Whisking constantly, drizzle in olive oil. Slowly whisk in up to 1/2 cup water until a thick, pancake-batter-like consistency is reached. Season to taste with salt and pepper.
Add mint, parsley, and cilantro to bowl with cabbage, along with half of sesame seeds and all of the dressing. Toss with clean hands to combine. Adjust to taste with more salt, pepper, or lemon juice as necessary. Transfer to serving platter or bowl and sprinkle with remaining sesame seeds. Serve immediately.