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Bake the almonds until lightly golden and fragrant, 5 to 10 minutes
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To see our performance at the Turkish Festival where we did the workshop, watch this video
Ingredients 1 tablespoon Dijon mustard 1 tablespoon cider vinegar 1 tablespoon freshly squeezed lemon juice 1 tablespoon sugar 1 teaspoon coarse salt cup mayonnaise cup sour cream 1 small green cabbage, (about 1 pounds), finely shredded 2 medium carrots, cut into -inch-thick matchsticks or coarsely grated 1 small onion, coarsely grated (optional) Directions Mix dressing: Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl
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