| Directions: | Toss almonds in non-stick skillet and toast over med-hi heat for 4min until lightly browned. Set aside.
Trim cabbage, cut lengthwise into quarters, then crosswise into thin shreds; put in large bowl. Add carrots, basil and peas & combine.
In small bowl whisk rice vinegar, soy sauce, sugar, sesame oil & salt. While whisking add vegetable oil in a thin stream until blended. Sprinkle almonds over cabbage mix and drizzle with dressing. |