1/3 cup olive oil
1/3 cup rice wine vinegar
2 tbs. honey (or vegan sweetner like maple syrup, agave, coconut nectar etc.)
½ head cabbage, shredded
2 carrots, shredded
½ cup sliced almonds (or peanuts, sunflower seeds etc.)
¼ cup sesame seeds
Blend the first five ingredients together. Add shredded cabbage and carrots, and stir. In a sauté pan, sauté the almonds and sesame seeds in a little bit (2 tsp.) sesame oil, stirring continuously. Add to cabbage salad, and refrigerate. Serve cold.
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