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Toast the almonds. Coat a large pan with a thin layer of olive oil. Add the almonds and stir until they turn golden, about 8 minutes. Take off the heat and set aside.
Make the Mustard Vinaigrette. In a small bowl, whisk together the Dijon mustard, lime juice, garlic, olive oil, sumac, red pepper flakes, and a pinch of salt and pepper.
Make the salad. In a large mixing bowl, combine the cabbage, carrots, onions, red bell pepper, radishes, parsley and dill. Season with a good pinch or two of salt and sumac. Add ¾ of the toasted almonds. Toss gently to combine.
Dress and refrigerate. Pour the vinaigrette all over and toss to combine. If you have the time, wrap in plastic and give the salad 30 minutes to 1 hour in your fridge for the flavors to meld and the cabbage to just slightly soften.
Finish and serve. Give the salad one more toss and serve, garnished with the remaining almonds.