This salad is an understated take on cabbage that might leave you wishing for leftovers—not just because it’s delicious, but because the hearty texture holds up beautifully for the next day.

Chef Clayton Allen

-1 Green cabbage, medium to small head
-1 Kohlrabi, medium sized, small diced
-½ C. Lime juice
-1 tsp. Salt
-2 tsp. Agave
-1 tsp. Urfa pepper
-1 C. Tahini
-3 Tbsp. Honey (plus more to taste)
-6 Cloves Garlic, minced
-1 Tbsp. Fish sauce plus more to taste
-3 Tbsp. White miso
-½ C. Golden sesame oil
-2 tsp. Rice vinegar plus more to taste
-3 tsp. Sumac
-1 tsp. Black lime (substitute lime zest)
-1 C Apricot, dried and sliced
-Toasted sesame seeds as needed to garnish

1. Marinate the Kohlrabi: In a small bowl, combine the lime juice, 1 tsp.salt, Urfa pepper, and agave. Add the diced kohlrabi and marinate for at least 1 hour, or overnight for deeper flavor. When you’re ready to use, strain the kohlrabi and discard the marinade.

2. Char the Cabbage: Peel the outer cabbage leaves, keeping them intact. Over a wood or gas grill, char the leaves on both sides until slightly blackened. Set the leaves aside to cool, then chop them into bite-sized pieces.

3. Prepare the Dressing: In a bowl, whisk together the tahini, garlic, honey, fish sauce, miso, sesame oil, rice vinegar, sumac, and black lime. Gradually thin the dressing with water until it reaches a smooth, pourable consistency. Taste and adjust seasoning as needed—add fish sauce for saltiness, vinegar for tang, or honey for sweetness.

4. Assemble the Salad: In a large bowl, combine the kohlrabi (strained), chopped cabbage, sliced apricots, and just enough sesame dressing to coat the ingredients. Use your hands to thoroughly mix the salad, adding more dressing as needed. Taste for seasoning and add a sprinkle of flaky salt if needed.

5. Serve: Transfer the salad to a serving bowl and garnish with toasted sesame seeds.