Cool and crunchy, tart and sweet - this salad has it all.
Heat a tablespoon of the oil in a small pan over medium-low heat and sauté the scallions until wilted and fragrant, around 3 or 4 minutes. In a food processor or with a hand blender, whir together the scallions with the remaining ingredients until the dressing is thick and emulsified. Taste for salt, sugar, acid, and overall balance, and re-season as necessary.
In the unwashed scallion pan over medium heat, fry the almonds until golden, around 2-3 minutes. Remove to a small bowl so they don't burn in the hot pan.
In a large bowl, toss the cabbage with half the dressing and taste, then add more dressing if the slaw needs it, tossing and tasting as you go. Top with the almonds and serve. Serves 8.