This salad is a tangy and refreshing side or can be made into a main course salad by adding shredded chicken, cooked shrimp, white beans, or tofu.
Cut cabbage half into thirds. Slice each third thinly, starting from the top, cutting crosswise. Place shredded cabbage in a large bowl, along with grated carrots, and onion.
Toast almonds in a dry saute pan over medium heat until fragrant and browning slightly. Watch closely, do not let burn. Immediately pour into a small bowl or dish and let cool. Roughly chop and add all but 2 Tablespoons into bowl with cabbage.
Whisk dressing ingredients together in a small bowl to combine. Pour dressing (to taste) over cabbage mixture and toss to evenly coat. There may be some extra dressing. Transfer to a serving platter and garnish with remaining 2 Tablespoons toasted chopped almonds.