Tangy Asian Cole Slaw

• 12 head green cabbage
• 1 large carrot, grated
• 14 cup olive oil
• 3 tablespoons white balsamic vinegar
• 2 tablespoons bottled asian toasted sesame dressing
• 12 teaspoon salt
• 14 teaspoon fresh coarse ground black pepper (to taste)
• 3 tablespoons slivered raw almonds

1. Coarsely chop green cabbage and shredded carrot.
2. Combine in large bowl.
3. Whisk together olive oil, white balsamic vinegar, bottled asian toasted sesame dressing, salt, pepper and 2 tablespoons slivered raw almonds.
4. Pour dressing over cabbage and carrot mixture, stirring to combine.
5. Top with remaining tablespoon slivered raw almonds.
6. Chill 1 hour or overnight.
7. Great make-ahead salad.

green cabbage, carrot, olive oil, white balsamic vinegar, sesame dressing, salt, fresh coarse ground black pepper, almonds

Taken from www.food.com/recipe/tangy-asian-cole-slaw-522475 (may not work)