Here is salad #2 in my “A Salad For Each Week” series. This was created specifically for Joel’s birthday dinner. He loves red peppers, carrots, and will actually pick out the cabbage from a salad just to eat it plain. The flavors develop as it chills in the fridge so enjoy it over the course of a few days. Add in tuna for a complete meal or scoop some into a large leaf of romaine for a lettuce wrap.

• Half of a head of purple cabbage

• 2 medium to large-sized red peppers

• 2 cups loosely packed shredded carrots

• 3 tablespoons extra virgin coconut oil

• 1 tablespoon rice vinegar

• 1 tablespoon light soy sauce (preferably organic)

• 2 garlic cloves, minced

• Pepper to taste

• Fresh cilantro

• Sesame seeds

Julienne the cabbage and peppers (That’s fancy  for “cut into long, thin pieces strips”.) Add coconut oil, vinegar, soy sauce, garlic, and black pepper into a large bowl. Whisk together. Add in the cabbage, peppers, and carrots and gently toss to coat. Place in fridge to chill until ready to serve. Top with fresh cilatro and sesame seeds when ready to enjoy.

Also try my Broccoli and White Bean Salad!