Whisk ¼ cup extra-virgin olive oil, ¼ cup unseasoned rice vinegar, ¼ cup well-stirred tahini, 2 Tbsp. Calabrian chile paste, 2 tsp. sugar, 1 tsp. onion powder, and 1 tsp. toasted sesame oil in a medium bowl. Season dressing with kosher salt.

Place ½ medium head of Napa cabbage, leaves separated, chopped or torn into large pieces (about 16 cups), and half of dressing in a large bowl. Using your hands or tongs, work dressing into cabbage until every leaf is coated. Taste and add more dressing and/or season with more salt as needed. Add 2 Persian cucumbers, scrubbed, thinly sliced, and toss to combine.

Arrange salad in a large shallow bowl or on a platter. Break one 8-oz. ball burrata or buffalo mozzarella in half directly over salad (it has a very soft center and will go everywhere once opened), then top with 2 scallions, thinly sliced, and toasted sesame seeds.