Begin by pouring the slivered almonds into a dry skillet. Turn heat to medium and toast the almonds for a few minutes. Move the almonds around so they don't burn. As soon as the almonds begin to change colour, remove the almonds from the skillet to a wide, shallow bowl to stop them from continuing to toast. Allow the almonds to cool completely.
In the meantime, whisk together all of the dressing ingredients. Set aside.
Add the coleslaw mix, cranberries, parsley, and cooled almonds to a large salad bowl. Toss to combine.
Pour half of the dressing over top and toss. Plate the salad and serve the remaining dressing on the side for everyone to add a little extra if they want it.
Serving size is meal size. You could get 8 servings if preparing this recipe as a side dish.