Red Cabbage Carrot Arugula and Parsley Salad
Ingredients
- 1 each Medium Red Cabbage minced or grated
- 4-5 each Medium Carrots julienne or grated
- 1 cup Snow Peas thinly sliced on a bias
- 4 cups Arugula roughly chopped
- 1 bunch parsley finely chopped just before serving
- 4-8 tbsp Olive Oil
- 1-3 tbsp Red Wine Vinegar
- To taste Salt & Pepper
Method
- Cooking Instructions
- Chop all the vegetables as instructed above.
- Place the shredded cabbage, carrots, and snow peas in a serving bowl. Add salt, pepper, then the vinegar and let sit for 1 minute, stirring often. Add the olive oil and toss well.
- Add the chopped arugula and parsley and mix again. Adjust the dressing.