Spicy Purple Cabbage & Cucumber Salad

Method

1. 1
   Finely shred the purple cabbage and julienne the carrots. Sprinkle with the salt, toss well, and let sit for 5–10 minutes to soften. Drain any excess liquid.
2. 2
   Slice the cucumber and red bell pepper into thin strips. Remove the soft, seedy center of the cucumber if needed.
3. 3
   Heat the avocado oil and sesame oil together until hot. Place the garlic, chili powder, sesame seeds, rice vinegar, and oyster sauce in a small heatproof bowl. Carefully pour the hot oils over the mixture. Add the soy sauce and sugar. Add a pinch of salt only if needed, then mix well.
4. 4
   Combine the cabbage, carrots, cucumber, red bell pepper, and cilantro in a large bowl.
5. 5
   Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated.
6. 6
   Serve immediately for maximum crunch, or chill for 10–15 minutes before serving.