Prepare the vegetables
Quarter the cabbage and remove the core.
Using a sharp knife or mandoline, shred the cabbage thinly and place it in a large mixing bowl.
Thinly slice the scallions on a bias.
Finely slice the cilantro and add both to the bowl with the cabbage.
Make the dressing
In a small bowl or jar, whisk together the sesame oil, soy sauce, honey, lemon juice, grated garlic, and white pepper until well combined.
Assemble the salad
Pour the dressing over the cabbage mixture.
Add the toasted almonds and sesame seeds.
Toss thoroughly until all ingredients are evenly coated.
Adjust seasoning
Taste and add salt if needed. Depending on the saltiness of your soy sauce, additional salt may or may not be necessary.
Serve
Serve immediately and garnish with extra toasted sesame seeds if desired.