‍

How to make it:

1. Remove outer leaves and chop up a bowl of green cabbage into about 1 inch pieces. Sprinkle with a good pinch of sea salt, toss, and let it sit in a colander (in the fridge if you can to keep very cold ) while you make the dressing.
2. In a small jar, add equal-ish parts toasted sesame oil, rice vinegar, and soy sauce (low sodium preferred) a drizzle of honey and, if you’re not too lazy, grate a clove of garlic.For extra depth, stir in a teaspoon of miso or crumble in a bit of chicken or veggie bouillon — totally optional.
3. Drain off any liquid from the salted cabbage. Add in a bunch of sliced scallions and a handful of toasted or black sesame seeds or toasted almonds for crunch.
4. Pour the dressing over, toss well, taste and adjust. Serve cold cold cold. Let it sit for 5–10 minutes, if you can resist–then, dig in.
5. If you’re feeling ambitious (or just came back from Sam’s Club), pull some rotisserie chicken off the bone and toss it right in. Cold from the fridge is best. 

‍