In a large bowl, toss to combine the broccoli coleslaw mix with the red cabbage.

In a small bowl, whisk together the apple cider vinegar, honey, and Dijon mustard.

While whisking, drizzle in the olive oil.

Pour the dressing over the slaw, and mix well.

Refrigerate for at least an hour.

In a dry pan over medium-low heat, toast the sliced almonds, watching carefully so they don’t burn.

Remove from the heat as soon as they begin to brown and smell fragrant, about 5 minutes.

Top the salad with the toasted almonds and scallions before serving.