1 large cucumber
1 cup thinly slivered red onion
Sesame dressing (recipe follows )
4 cups finely shredded cabbage (8 oz.)
4 cups finely shredded red cabbage (8 oz.)
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons roasted sesame seeds ( see notes*.)

Sesame dressing
1/2 cup rice vinegar
2 tablespoon sweetener
1 tablespoon canola oil
1 tablespoon sesame oil
3/4 teaspoon salt
1/4 teaspoon ground white pepper.


Rinse and thinly slice cucumber. In a bowl, mix cucumber, onion, and sesame dressing. Cover and chill at least 1 hour or up to 1 day.

Up to 1 hour before serving, layer cabbage and red cabbage in a large bowl. Pour marinated cucumber mixture over the top. Sprinkle with green onions, cilantro, and sesame seeds. Just before serving, mix well.

*NOTES: Roasted sesame seeds are sold in some supermarkets and in Asian grocery stores. If you can't find them, toast your own: stir in a frying pan over medium heat until golden, 5 to 6 minutes. If desired, assemble salad in a glass bowl to show off the colorful layers.

Sesame dressing:
In a small bowl or 1 cup glass measure, mix rice vinegar, sweetener, canola oil, Asian sesame oil, salt, and ground white pepper. Makes about 3/4 cup