- 1 (2.25 ounce) package sliced almonds
- 1 head napa cabbage, thinly sliced
- 1 (12 ounce) bottle poppy seed dressing, or as needed
- 1 (6 ounce) package dried cranberries
- Cook and stir almonds in a skillet over medium-high heat until lightly browned, 3 to 5 minutes. Cool completely.
- Toss cabbage with just enough dressing to coat in a large bowl. Add cranberries and almonds; stir.