Cabbage Slaw With Red Peppers and Sweet-Hot Almonds

Photo: Lauren Becker & Hilary Beckrich

Ingredients

6 tablespoons olive oil, divided

1 cup whole raw almonds

1/4 teaspoon coarse kosher salt

1/2 teaspoon cayenne pepper

2 tablespoons honey, divided

3 tablespoons Sherry wine vinegar

1 tablespoon reduced-sodium soy sauce

1 tablespoon fresh lemon juice

1 small head of Napa cabbage, quartered, cored, thinly sliced (about 8 cups)

1 large red bell pepper, very thinly sliced

2 green onions, thinly sliced (about ½ cup)

1/2 cup coarsely chopped fresh cilantro

Preparation

Preheat oven to 300°F. Line small rimmed baking sheet with parchment. Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add almonds and coarse salt. Cook until almonds are lightly toasted, stirring frequently, about 3 minutes. Remove from heat; stir in cayenne. Drizzle 1 tablespoon honey over; stir to coat. Spread almonds on prepared sheet, spacing apart. Bake 10 minutes; stir almonds. Bake until coating is almost dry, about 10 minutes longer. Cool completely, stirring almonds occasionally. DO AHEAD Can be made 4 hours ah

Whisk remaining 1 tablespoon honey, vinegar, soy sauce, and lemon juice in small bowl. Gradually whisk in 5 tablespoons oil. Season dressing with salt and pepper. Mix cabbage, bell pepper, green onions, and cilantro in large bowl. Pour dressing over; toss. Add almonds and toss to coat.