Instructions:

• Step 1 - Gather your ingredients. For this recipe, you will need #1 - ¼ Cup Cilantro Chopped, #2 - 3 Jalapeños Seeded and Diced, #3 - 2 TBSP Apple Cider Vinegar, #4 - 2 Medium Carrots Shredded, #5 - ½ Head Red Cabbage Shredded, #6 - ½ Cup Almonds Toasted, #7 - 1 TBSP Honey, #8 - ½ Red Onion Diced, #9 - ½ Head Green Cabbage, #10 - ¾ Cup Mayonnaise, #11 - 1 Lime Zest and Juice.
• Step 2 - Mix dry ingredients. In a large mixing bowl, combine red and green cabbage, diced jalapeños, shredded carrots, chopped cilantro, red onions together. I like to use a cheese grater for the cabbage. I use the grater side with elongated, horizontal slots and shred. Carrots are peeled, then I use the course grating slot like you are shredding cheddar. Red onions are finely diced then need to set in water for 10 minutes prior to adding to the mix. Once you have all the dry ingredients in the large bowl, mix them well with your freshly washed hands.
• Step 3 - Mix wet ingredients. In a small mixing bowl, add mayonnaise, honey, lime zest and juice, and apple cider vinegar to the bowl and whisk until smooth. Using a baggie and rolling pin or mortar and pestle, crush the almonds into bits then into a medium-low saute pan for 5 minutes.
• Step 4 - Mix wet and dry ingredients together. Pour the contents of the small bowl - your liquids, into the large mixing bowl where all the dry ingredients are. Mix well. Use a wooden spoon and mix for a few minutes. The slaw is ready to eat, but becomes even better after a few hours in the refrigerator. Store in a covered container until you are ready to serve, then be sure to top with the toasted almonds.