Cabbage and carrots are typical slaw ingredients but this salad has a few extra spices that will make it different. You can use white cabbage and instead of the almonds I used pumpkin and sunflower seeds. I find that by letting the salad sit out for a couple of hours before eating enhances the flavours into the cabbage.
Put the cranberries in a small bowl and cover with hot water. Let soak for 10 minutes. Drain, and pat dry. In a large bowl, whisk the lemon juice, honey, cumin, cayenne, and 3/4 tsp salt. Whisk in the oil. Add the cabbage, carrot, cranberries, mint, and the nuts, and toss to combine.
Season with salt. Serve right away or let sit for up to 2 hours.
