Japanese Farm Food by Nancy Singleton Hachisu - Serves 6
Half a Napa Cabbage, sliced vertically through the head (about 1 1/3 pounds)
1/2 TB fine Sea Salt
2 TB mild Citrus Juice (Yuzu, Seville Orange, Meyer lemon)
2 TB Organic Rapeseed Oil (or other good light vegetable oil)
1 TB unhulled Sesame Seeds
*Fennel, thinly sliced plus some finely chopped fronds

Slice the cabbage crosswise into fine strands and toss lightly in a large bowl with the salt.  Measure the citrus juice into a small bowl and slowly whisk int he oil to emulsify.  Pour over the cabbage, mix gently to distribute the dressing.  Toast the sesame seeds over medium-high heat in a dry frying pan until they are fragrant and start to pop.  Toss into the salad and serve immediately.  Ratio: citrus juice: oil:sesame seeds - 2:2:1

*The fennel is not in the original recipe, but we made a salad almost exactly like this one last week with the addition of the fennel.  It was minutes in the making, fresh, crunch and absolutely delicious, even leftover!