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Toss cabbage and salt in colander set over medium bowl. Let stand until wilted, about 45 minutes. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl. Add sprouted lentils, celery, scallions, and cilantro to bowl.
Whisk olive oil, sesame oil, lime juice, fish sauce, sesame seeds, and cumin in small bowl until smooth and combined, about 30 seconds. Pour dressing over cabbage mixture and toss to coat. Divide slaw into bowls and garnish with extra sesame seeds. Serve.