In a large bowl, combine the lemon juice, Dijon mustard, olive oil, garlic, ginger, honey, salt, and pepper. Whisk well to combine the dressing.
To the large bowl of dressing, add the broccoli, cabbage, carrots, cilantro, parsley, and green onion. Toss well to coat the veggies in the dressing. If you have time, the flavor gets better as the veggies marinate, so it's best if the salad can rest for 10 to 15 minutes.
Stir well just before serving, then top with the sliced almonds for added crunch. Leftover salad can be stored in an airtight container in the fridge for up to 5 days.
