Tangy cabbage & almond salad

TOAST ALMONDS: Spread out on pizza tray in convection oven. Set to 180 C for 8 mins. If not ready, put on the another 2 mins. Remove immediately to prevent burning. Place of a cold plate and put in freezer to cool down. MAKE DRESSING: Combine white wine vinegar, honey, sesame oil and olive oil in a tall 'ba mix' container and mix thoroughly. SHRED CABBAGE AND ONION: Cut the cabbage in half, remove the thick white core section from the centre of each half. To do this, lay cabbage flat side down on the board and cut a “v” in the centre. Turn it over and ease the core out. Using a large, sharp knife, cut the cabbage into very fine shreds, working from one end. Hold the cabbage firmly with one hand and shave down one side. Do NOT use the food processor - it doesn't slice finely enough. If desired, use the mandolin to slice, using the finest setting. Slice the salad onion very finely too. The mandolin does this best using the finest setting. COMPILE SALAD: Combine the sliced cabbage, onions and almonds in a salad bowl. Add dressing to taste, and mix well. Add Original Fried Noodles to the salad just before serving.