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)


In a dry frying pan, on medium to high heat, toast the sesame seeds and almonds. (No need to coat—they won't stick.) Stir often until they begin to brown. Stay with your pan as it 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).

In a separate bowl, mix vinegar, oil and sweetener with a fork. Just before serving, toss the slaw, seeds and nuts with the dressing.  (Recipe♦137)