Asian Coleslaw


1 package
pre-sliced coleslaw (or small head of cabbage, sliced, and one carrot, grated)
1⁄2 cup
cilantro (chopped)
scallion (finely sliced)
1⁄3 cup
sesame seeds
1⁄2 cup
sliced almonds
3 tablespoons
rice wine vinegar
2 tablespoons
olive oil
3 drops
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.