Cabbage & Brussel Sprout Slaw with Eggs

INGREDIENTS

• 1/4 head purple cabbage
• 1/2 cup whole brussels sprouts
• 1 bunch of green onions (about 5 green onions)
• 1/4 cup slivered almonds

For the Dressing

• 2 tbsp sesame oil
• 2 tbsp tablespoons soy sauce
• 2 tbsp tablespoons apple cider vinegar
• 1/2 teaspoon stevia
• 1 tsp chili oil
• black pepper to taste
• 1 tablespoons sesame seeds (optional)
• 1 hard boiled Eggs (serve on side)

INSTRUCTIONS

1. Using the shredder blade of your food processor, process your cabbage. (If you don’t have a food processor, cut into small shreds using a knife.) Using a knife cut brussels sprouts into shreds working from head to stem. Slice green onions. Mix shredded cabbage, brussels sprouts, and green onions in a large bowl.
2. Toast slivered almonds over medium heat in a dry pan for 3 – 5 minutes. Tossing occasionally. Let cool and add to bowl.
3. Whisk dressing ingredients together in a bowl. Pour dressing over cabbage mixture and toss well to coat. Slaw keeps in fridge for 3-5 days.