From my blog Don't Fear Diabetes

I’m too busy to make this right now to photograph it (which is really saying something), but I promise that this will soon become a go-to recipe for you. It’s cheap, fast, and absolutely delicious. Plus,
locally (or at least domestically) grown cabbage tends to be available
year-round.

Ingredients (Amounts depend on how many people you want to feed):

• Cabbage (red, green, or both, if you’re feeling frisky)
• Sesame seeds (if you want to spice things up, use a mixture or regular and black)
• Oil (I prefer a neutral tasting oil, like safflower or grapeseed, but you can use whatever you prefer)
• Soy Sauce (Regular or low sodium).

What to do:

1. Start by chopping the the cabbage into fine shreds. I just use a chefs knife, but I suppose you could cut it into quarters and use a mandolin to speed it up a bit.
2. Put it into a bowl.
3. Mix a ratio of about 3-to-1 oil to soy sauce (you can adjust to taste).
4. Dump this mixture into the bowl with the cabbage.
5. Add sesame seeds (I use about 1/2 cup per head of cabbage, but again, let your taste decide).
6. Now the fun part: get your [recently washed] hands into the bowl and mix everything up. You can use a utensil, but I find nothing gets dressing and seeds incorporated better or faster than good old manual
   mixing.
7. Wash all of the sesame seeds and oil off you hands and enjoy!

***(Unlike other salads, the firmness of the cabbage means this will keep well for a day or two after dressing.)