Peel the carrot and grate (you can do it in kitchen unit) into thin sticks (or use ready juicy carrot from “Belaya Dacha”). Chop Chinese cabbage finely. Empty pepper from seeds and partitions, cut into sticks. Cut scallions, basil leaves and coriander.
For dressing mix apple vinegar, jinjily and peanut butter, honey and chili pepper flakes. Salt and whisk the dressing, until you have emulsion.
Put vegetables and herbs in the bowl, pour with dressing and mix properly. Cover with a lid and put in the fridge at least for 30 minutes. Before serving dredge the salad with chopped almond.