In a small sauce pan, toast the almonds over medium heat until fragrant and just staring to turn brown. Remove from the pan and give them a rough chop.
Prep a small piece of parchment paper to poor the candied nuts onto when they are cooked.
Add the nuts back to the pan and increase heat to high. Season with salt and pepper and stir to coat. After a minute, poor in the maple syrup stirring continuously and immediately remove from the heat (* See Note). Poor the nuts onto the parchment and spread them out so they are not sticking together. Let the nuts cool while you make the rest of dinner.
Vinaigrette
Whisk together all ingredients for the dressing.
Slaw
In a serving bowl, or on two individual salad plates/bowls, layer with red cabbage, feta, and candied almonds. Finally, poor the dressing over top and serve.
Notes
* If your pan wasn't hot enough, your maple syrup may not immediately caramelize (if you pan is too hot, it may burn!). That's ok, just keep stirring until it is thick and sticky before you poor the nuts onto the parchment.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/red-cabbage-feta-candied-almond-slaw/