Soaked blanched almonds blend with dijon, agave, apple cider vinegar, and lemon juice into a mayonnaise-like dressing that coats crisp green and red cabbage, yellow pepper, carrot, and fresh herbs.
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Combine almonds in 2 1/2 quart pot with water and salt. Bring to , cover, and remove pot from heat. Let almonds soak for 20 minutes .
In blender, combine almonds, soaking water, garlic paste, mustard, agave syrup, vinegar, lemon juice, canola oil, salt, and pepper. Blend until creamy, adding water a little at a time until consistency is similar to mayonnaise. Set aside.
In large bowl, combine cabbage (green and red) with yellow pepper and carrots.
Toss dressing with vegetables. Fold in parsley and dill.
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