Cucumber and Cabbage Salad

I really have a thing for Asian salads–cucumber salad, the salad typical of Japanese cuisine with the delicious carrot ginger dressing, seaweed salad– I could go.  So when I saw this recipe I just had to make it. It was a perfect accoutrement to my Shrimp Green Curry. It’s like if cole slaw and cucumber salad had a baby. Crisp, refreshing, and tasty! A warm weather must.

Cucumber and Cabbage Salad (Adapted from Healthy Seasonal Recipes) (Difficulty-Easy; Serves 4-6)

• 1 head organic Napa Cabbage, finely sliced
• 6 seedless Persian cucumbers, julienne cut (4 cups)
• ½ c. chopped roasted, salted peanuts (or blanched almonds to stay completely primal)
• ¼ c. chopped fresh organic cilantro leaves
• 1/2 c. extra virgin organic coconut oil
• 1 tsp. sesame oil
• ¼ c. freshly squeezed organic lime juice
• 2 tsp. raw honey
• 2 tsp. coarse sea salt, or more to taste
• ½ tsp. garlic powder
• 1/2 tsp. onion powder
• Red chili flake to taste, optional

Combine cabbage, cucumbers, peanuts and cilantro in a large bowl. Whisk oil, lime juice, honey, salt, garlic and onion powder and red chili flake if using in a small bowl. Pour over the vegetable mixture and toss to coat. Chill at least 20 minutes before serving.