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