This delicious, nutritious, gorgeous cabbage salad can be eaten on its own or be the basis for multiple meals. It comes together fast, keeps for days, and you can keep the ingredients on hand without worrying that they’ll spoil for an easy salad to put together when you wonder, what the heck am I going to make for dinner? Feel free to improvise with what you have on hand and what you like in a salad. Enjoy as is or use on tacos, in a grain & protein bowl, topped with grilled chicken or tofu, or tossed with canned sardines or tuna.

Tip: A hand-held mandolin slicer makes this salad a breeze. However, you MUST be careful not to slice too close to the blade which can risk cutting your skin!

INGREDIENTS:

 ¼ head purple cabbage, thinly sliced

2 cups arugula, chopped

1 orange bell pepper, seeded and thinly sliced

2 medium carrots, peeled and grated

1 cup cilantro or parsley leaves, chopped

Kernels cut off from one ear of uncooked corn, or 1 cup frozen corn, thawed

½ purple onion, thinly sliced

1 jalapeño pepper, seeded and thinly sliced

3 scallions, chopped

Juice of 1 lime

3 T sesame oil

3 T pepitas or sesame seeds

1/2 tsp each salt and ground black pepper, or to taste

DIRECTIONS:

Toss everything together and enjoy!