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Prepare the honey mint vinaigrette by adding all of the dressing ingredients to a blender or small food processor and blending until smooth. You can also blend this using an immersion blender.
Heat a small pan on medium heat and add in the nuts. Dry toast the nuts for about 3-4 minutes, mixing every 30 seconds to prevent them from burning.
Add the shredded cabbage to a salad bowl and top with the nuts.
Pour the dressing on top and using tongs or your hands, mix the dressing into the cabbage.
This salad can be prepared up to a day in advance. If preparing ahead, you can mix the cabbage with the dressing, and add the toasted nuts in before serving.