Red Cabbage Salad

Method

1. Remove the outer leaves of the red cabbage and slice it in half. Then slice the cabbage very thinly.
2. Squeeze the lemon juice over the sliced cabbage. Add a splash of white wine vinegar and fine salt. Let it macerate for about 30 minutes.
3. After 30 minutes, the cabbage will have released excess water and changed color. Drain or leave in a colander.
4. Coarsely chop the Sicilian almonds.
5. Add the chopped almonds, raisins, and a drizzle of extra virgin olive oil to the cabbage. Mix well.
6. Finish with a sprinkling of toasted white sesame seeds.
7. For best flavor, let the salad rest for another 30 minutes before serving. It keeps well for 2–3 days and develops more flavor over time.