Korean Style Coleslaw

3/4 head of cabbage, shredded
6 oz. toasted, sliced almonds
3 sprigs of green onions, chopped

Dressing:
3/4 cup olive oil (extra light)
1/4 cup sugar
1/4 cup rice vinegar (unseasoned)
1/4 cup sesame seeds
2 tsp. salt
1 tsp. pepper

Shake all dressing ingredients together in a jar. Combine cabbage, almonds and green onions in a large bowl and add dressing.