The type of oil you use will impact the flavor of the salad.  For a lighter taste use avocado or safflower oil.

You can used bagged cabbage or fresh cabbage that you shred by hand.  I used a mandoline to shred my fresh cabbage, always staying on the short side of the wedge.

You can use blanched slivered or halved almonds.  In this version I used sliced but it’s totally up to you.

Because I’m also making this recipe right before Passover this year, finding Kosher for Passover dried cherries or currents is a problem so I stuck with the ubiquitous dried cranberry which you can find in abundance with all the Kosher for Passover food items.

Make sure to refrigerate the salad for at least fifteen minutes to ensure that all the flavors blend together.