1 Frieda’s napa cabbage, quartered
1/4 cup sesame oil
1/2 teaspoon salt
1/2 cup jasmine rice
Cilantro, chopped, for topping
1 tablespoon sesame oil
2 tablespoons low-sodium soy sauce
4 teaspoons Frieda’s key lime juice
1 teaspoon honey
Preheat oven to 450 degrees. Arrange napa cabbage wedges on baking sheet cut side up. Brush 1/4 cup sesame oil over all sides of cabbage; season with salt. Roast cabbage 10 minutes; set broiler to high and broil 3 minutes.
Meanwhile, make toasted rice powder. Warm jasmine rice in a large, dry skillet over medium heat. Toast rice about 20 minutes, stirring often, until deep golden color. Transfer toasted rice to baking sheet to cool. Use blender or spice grinder to grind toasted rice into a fine powder, similar to coffee grounds.
To make sauce, whisk all ingredients together in a small bowl.
Just before serving, drizzle each wedge of napa cabbage with sesame sauce and sprinkle with toasted rice powder and chopped cilantro.