Whole30 Asian Crunch Salad with Orange-Sesame Vinaigrette

1 cup raw almonds

1 Tablespoon coconut aminos

Dash sesame oil

3 cups shredded red cabbage

1 cup shredded rainbow carrots

1 English cucumber

2 cups thinly sliced raw broccoli

1 cup frozen shelled edamame, briefly steamed to defrost

1/2 cup cilantro leaves, garnish

2 teaspoons black sesame seeds, garnish

For the vinaigrette:

2 Tablespoons freshly squeezed orange juice

2 Tablespoons apple cider vinegar

1 Tablespoon toasted sesame oil

1 teaspoon minced fresh ginger

1 small clove garlic, minced

For the toasted almonds, preheat oven to 300*F. Spread the almonds out on a sheet pan and roast for 10 minutes. Remove from oven, toss, and return to oven. Check in 5 minute intervals until the almonds are golden brown. This can vary depending on the oven, but it should take about 20 minutes total.
Once toasted, transfer the almonds to a bowl and immediately pour the coconut aminos over the top. Stir continuously until the hot almonds absorb the aminos. Keep stirring until the liquid is gone. Drizzle with a dash of sesame oil, to taste, and stir again.
Compose the remaining salad ingredients. Toss with just enough Sesame Orange Vinaigrette to coat, then garnish with cooled almonds, cilantro, and black sesame seeds.