½ head green cabbage, tough outer leaves discarded (about 1 pound)
Salt and black pepper
2 scallions, thinly sliced
¼ cup picked dill (dry dill isn't as good, but works in a pinch)
3 tablespoons lemon juice (from 1 small lemon), or more to taste
1 small garlic clove, finely grated
½ teaspoon granulated sugar, or more to taste
3 tablespoons olive oil
¼ cup chopped raw almonds
1 tablespoon sesame seeds
Cut cabbage half in half again through the core, then cut out and discard the core and any very tough ribs. Separate the leaves and tear or cut them into 2- or 3-inch pieces. In a large bowl, toss cabbage and 1 teaspoon salt with your hands until salt dissolves and cabbage begins to feel wet, about 2 minutes. Scrunch the leaves, firmly squeezing and massaging until they’re very tender and juicy, another 1 to 2 minutes. The leaves will appear glossy and slightly translucent. Pour out any liquid.
Add scallions, dill, lemon juice, garlic, sugar, 2 tablespoons olive oil and freshly ground black pepper to taste; toss thoroughly to combine. Taste and adjust salt, pepper, lemon juice and sugar if you’d like, then transfer to a serving dish and set aside.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium. Add almonds and stir until light gold, about 2 minutes. Add sesame seeds and continue to stir until toasted, about 30 seconds. Season with a generous pinch of salt, spoon the mixture over the salad and serve.