Source: Enlitened Kosher Cooking by Nechama Cohen

Cabbage tossed with a citrus vinaigrette, slivered almonds, and roasted sesame seeds.

Servings

Salad
1 medium head cabbage
8 scallions , chopped
2 tbsp sesame seeds , roasted
0.12 cup slivered almonds , roasted

Vinaigrette
1 tbsp olive oil
1.5 tbsp fresh lemon juice
2 tbsp cold water
1 tsp sweetener (sugar substitute) , equal to 2 tsp sugar; optional
1 pinch salt and pepper

1 Chop cabbage in food processor (or by hand), and combine with scallions. Add sesame seeds and almonds.
2 Put all ingredients for vinaigrette in a tightly closed jar and shake well.
3 Pour vinaigrette over salad and toss.
4 Leave in refrigerator for a few hours until serving, to allow flavors to mingle.