in a large mixing bowl add thinly sliced/shredded cabbage (not as thick as coleslaw and not mandolin thin) and salt, mix well and set aside will preparing other ingredients to soften the cabbage. do not use course parts (set them aside for stock or cooking). takes about 10 minutes
using a microplane shred ginger or if preferred make a ginger paste using a blender, toss into the mixing bowl with the salted cabbage along with the lime juice, toasted sesame seeds and oil, optional lime zest, serrano chili and scallions. ensure the cabbage has started to soften and released a bit of water, before adding these ingredients. toss well.
for people with vata dosha tendencies, using a non-roasted oil along with the roasted sesame oil will help balance out the dryness of the cabbage roasted sesame oil is not moisturizing, but very flavorful and aromatic.
Gingery, Lemon-y & Roasted Sesame Cabbage Salad https://chitchaaatchai.com/food/ginger-lemon-sesame-cabbage-salad/