Red Cabbage Carrot Arugula and Parsley Salad

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  • RECIPE SOURCE www.kitchenonfire.com


  • 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.


• Chef’s knife
• Mixing bowl