1 large clove garlic, minced
1 tablespoon lemon juice
1 tablespoon Hoisin sauce
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon light soy sauce or tamari
3/4 teaspoon minced root ginger
3 cups very finely shredded cabbage
2 spring (green) onions, white and green parts, finely sliced on the diagonal
1/2 cup raw almonds, dry roasted until medium-brown, then chopped
1. Dressing: In a bowl, combine garlic, lemon juice, Hoisin sauce, olive oil, sesame oil, soy sauce, and ginger; whisk thoroughly.
1. Salad: In a bowl, combine the cabbage, spring onions, and almonds.
3. Pour dressing over salad; toss to combine.
4. Refrigerate before serving.