Asian Coleslaw


1 pk
pre-sliced coleslaw (or small head of cabbage, sliced, and one carrot, grated)
1⁄2 c
cilantro (chopped)
scallion (finely sliced)
1⁄3 c
sesame seeds
1⁄2 c
sliced almonds
3 T
rice wine vinegar
2 T
olive oil
3 dr
stevia (or preferred sweetener)


Stir and toast sesame seeds and almonds together in a dry pan (no need to coat, they won’t stick) on the stove, on medium to high heat, until they begin to brown (stay with your pan, these can burn quickly). Take off heat once they are toasted. Arrange cabbage, carrot, cilantro and scallion in a bowl. Top with toasted seeds and nuts (it’s ok if they’re still hot/warm). Stir vinegar, oil and sweetener together in a separate bowl with a fork. Toss the slaw, seeds and nuts with dressing just before serving.