Napa Cabbage Salad

0 Preheat the oven to 350°F. Spread the almonds out on a small rimmed baking sheet and roast in the oven until fragrant and golden, 5 to 7 minutes, shaking the pan halfway through cooking. Set aside to cool.
1 Using an immersion blendor or small upright blender, blend together the garlic, vinegar, soy sauce / tamari, miso, honey, and both oils until smooth. (Alternatively, you can mince the garlic and whisk everything but the oils together in a small bowl and slowly add the oils while whisking.) Stir in the sesame seeds.
2 Wash, dry, and thinly slice the cabbage. Toss the cabbage with half of the prepared vinaigrette. Spread it out on a large serving platter or in a shallow salad bowl. Add the avocados and green onions and drizzle with remaining dressing until dressed to your liking. Top with slivered almonds. Serve immediately.