In a small bowl, whisk together the sesame oil, rice vinegar, tamari or coconut aminos, and honey if using. Taste as you go — you want a balance of nutty, tangy, and just slightly sweet. If you're keeping it strict low-sugar, simply omit the honey; the rice vinegar and tamari still deliver plenty of flavor on their own.

Add the shredded green and purple cabbage and the shredded carrot to a large bowl. Pour the dressing over the top and toss thoroughly, making sure every strand of cabbage is coated. Let it sit for a minute or two so the cabbage begins to soften slightly and absorb the dressing. The purple cabbage will bleed a little color into the dressing — that's normal and actually looks beautiful.

Right before serving, scatter the Teriyaki Roar jerky shreds and toasted almonds over the top of the slaw. This timing matters: adding the jerky too early will let it soak up the dressing and turn soggy, losing its satisfying chew. Serve immediately as a side dish or a light meal on its own.

For a gluten-free version, use tamari-based jerky or verify the ingredients. For a stricter low-sugar version, omit the honey from the dressing.