Chop the cabbage and the mangoes and place in a salad bowl. Add raisins.
Meanwhile, add almonds and olive oil to pan and toast almonds on medium high heat in small frying pan until slightly browned and fragrant, about 3 minutes.
Pour almonds directly from pan to the salad bowl.
Combine vinaigrette ingredients and whisk until well mixed. Toss with the cabbage salad and let sit for 45 minutes.
Recipe by Weekend Table at https://weekendtable.com/2014/04/12/green-cabbage-salad/