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
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.
Notes
Equipment
• Chef’s knife
• Mixing bowl