Toast almonds by laying on a paper towel and microwaving for 1 minute, turning once. Or, toast the sliced almonds under low broil for 2-3 minutes, until golden brown. You can also make your own cabbage mix, with green and purple cabbage with a tiny bit of carrots.
Ingredients
2small bags of coleslaw mix, about 12 cups
2cupsNapa cabbage, finely chopped
1 1/2cupstoasted sliced almonds
1 1/2cupdried cranberries, I used Orange Cranberries from Trader Joe’s
1can mandarin oranges, drained
3/4cupred onion, finely diced
1cupsesame sticks, found in the bulk aisle at grocery store
1 1/2cupschopped cilantro
1/4cupblack sesame seeds
1/2cupextra-virgin olive oil
1/4cupbalsamic vinegar
2tablespoonslow-sodium soy sauce
2clovesgarlic, chopped
2tablespoonshoney or brown sugar
2tablespoonsminced ginger
1teaspoontoasted sesame oil
Instructions
Layer the cabbage in a large bowl with almonds, cranberries, red onion, sesame seeds, sesame sticks, and fresh cilantro.
Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 2 tablespoons of water. Process until smooth.
Lightly pour the dressing over the salad mixture and toss; serve.