1/2 head finely shredded cabbage (I use red & green)
1/4 c. sweet Vidalia onion, chopped
1/4 c. green pepper, chopped
10 fresh mushrooms, sliced thin
4 tbsp. toasted sesame seeds
1/2 c. sliced toasted almonds

DRESSING:

1/2 c. oil
3 tbsp. sugar
3 tbsp. vinegar
2 tbsp. soy sauce

Mix dressing ingredients well to dissolve sugar. Mix vegetables and sesame seed together. Toss with dressing shortly before leaving for picnic. Sprinkle with sliced almonds before serving. Can be made a day ahead.