Blend all ingredients in a blender or food processor (or whisk in a bowl) until smooth and emulsified.
Make the slaw
Put the cabbage, radicchio, green onions, sprouts and cilantro in a big serving bowl. Pour about half the vinaigrette over and toss gently until everything is coated evenly in the dressing. Taste and add more dressing as needed. Sprinkle the almonds over the slaw and serve.
Make ahead: The dressing will keep refrigerated up to a week. Toss with the vegetables up to an hour before serving.
Substitute an equal amount of purple/red cabbage for the radicchio if you prefer it.