Wash the white and the red cabbage and thinly slice them with a knife. First, cut them lengthwise in half and remove the triangular core. Then cut them in quarters and into thin slices.
Place the white and the red cabbage in separate containers (to prevent the white cabbage from becoming purple). Drizzle with a little olive oil and massage the cabbage with your hands for 2 minutes to make it softer. If time allows, let it rest for 20 minutes.
Roughly chop the almonds with a knife.
Make the dressing by combining all the ingredients in a small mixing bowl. Add a splash of water to reach a thin dressing-like consistency.
Place both sorts of cabbage in a salad bowl. Add the dressing, chopped almonds and the mint leaves. Toss gently. Serve right away.