Erewhon Inspired Crunchy Cabbage Salad

In a small bowl, whisk together the olive oil, rice vinegar, lemon juice, coconut aminos, and sea salt until fully combined. Add the thinly sliced cabbage, scallions, and cilantro to a large bowl. Add salt. Pour the dressing over the vegetables and toss until evenly coated. Let the salad sit for 10–15 minutes to allow the flavors to meld. If the salad seems dry, adjust by adding small amounts of olive oil or rice vinegar, one teaspoon at a time, until you reach your desired consistency. Just before serving, sprinkle the roasted salted peanuts on top for added crunch (or skip if preferred). For a complete meal, add grilled chicken, shrimp, tofu, or your favorite protein. Note: The dressing is intentionally light and tangy, perfectly complementing the freshness of the vegetables. Adjust seasonings and dressing as needed to match your taste.