If your almonds aren't already roasted, toast them in a hot pan or in a 375F oven for about 5 minutes, checking often to prevent burning.

Using a food processor, shredder, mandoline, or a very sharp knife and your mad skillz, shred cabbage and carrots finely. Transfer to a large bowl. Cut onion in half lengthwise, and slice it into thin half-moon crescents, and add to cabbage and carrots. Chop cilantro and set aside.

Mix dressing in a small jar.

Dress salad with marinade, and top with heaps of chopped cilantro and toasted almonds. The salad can be eaten immediately, but it only gets better the longer it sits in the fridge (though if you want the wow factor, set the cilantro and almonds aside until serving).