Tangy rice vinegar and soy sauce create a refreshing dressing for this Asian-style side dish.
1. Place almonds in a small nonstick skillet. Toast over medium-high heat for 4 minutes, shaking pan, until lightly browned. Remove from heat; set aside.
2. Trim cabbage. Cut lengthwise into quarters, then crosswise into thin shreds; put in a large bowl. Add carrots, basil and peas. Toss to combine.
3. In small bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil and salt. While whisking, add vegetable oil in a thin stream, until blended. Sprinkle almonds over cabbage mixture; drizzle slaw with dressing. Toss to combine and serve.