Rainbow Steak Cabbage Salad

1. Season the steak with salt and pepper. Heat a skillet over medium-high heat, add 1 tbsp olive oil, and sear the steak for about 3-5 minutes per side, depending on your preferred doneness (medium-rare is about 4 minutes per side). Let the steak rest for a few minutes, then slice it thinly against the grain.

2. While the steak is cooking, assemble the salad: In a large bowl, combine the shredded cabbage, shredded carrots, bell peppers, tomatoes.

3. Make the Dressing: In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until smooth.

4. Toss the veggies with the dressing. Top the salad with the sliced steak and cilantro.

Optional: add a few slices of avocado or crunchy seed or nuts of choice