Sesame Cabbage Salad

-1 Prepare your dressing by adding all of the ingredients together to a small jar or bowl and shaking or whisking together until smooth. 
-1 Add the shredded cabbage to a large salad bowl and toss together with the dressing. Set aside while you toast the nuts and seeds.
-1 Heat a small pan over medium heat and add in the sesame seeds, cashews and almonds (without oil). Toast the nuts for about 5 minutes on medium heat, until they begin to brown and are fragrant. Toss every minute to avoid burning the nut mix. 
-1 Add the toasted nuts to the cabbage with the dried cranberries, dill and chopped scallions
-1 Toss together to combine. The longer the salad sits, the more flavor the cabbage absorbs so you can prepare this up to 1-2 days before serving. 
-1 Keep leftovers refrigerated for up to 5 days.