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Thinly slice the cabbage (removing the thick inner stem) and thinly slice the red onion, then place them both in a medium bowl.
Add two large pinches of salt and mix well, then squeeze over the juice of half a lime and mix again. Let sit at least 30 mins.
Meanwhile, in a large bowl, whisk together the tahini, honey, a pinch of salt, one teaspoon of sesame oil, and juice from another quarter of the lime.
The mixture will start to seize up and seem too thick - just add a tiny splash of warm water and whisk again, then repeat as needed until you create a creamy smooth sauce.
Drain and discard any liquid that has collected from the cabbage mixture, then add it to the bowl with the tahini sauce. Mix well until everything is coated.
Drizzle with another teaspoon of sesame oil.
Roughly chop the peanuts, then sprinkle over the slaw along with the sesame seeds. Mix through and enjoy.