Cabbage salad with Florina sweet red peppers and arugula in a white balsamic cream & honey mustard dressing

FILETO TSIPOURAS SERVIRISMENO ME PSITES PIPERIES FLORINIS MARINARISMENES SE KREMA VALSAMIKOU ME STEVIA SKORDO KAI SXOINOPRASO INNER

 


xronos proetimasias

Prep Time

20 min

xronos psisimatos

Cook Time

30-35 min

vd1

Difficulty

Very Easy

Serves 4
500g cabbage
1 carrot grated
1 Florina sweet pepper cut into thin sticks
80g arugula
20 slices air-dried salami cut into thin sticks
For the dressing:
120 ml olive oil
30 ml lemon juice
4 tbsp Kalamata Papadimitriou orange & lemon white balsamic cream
3 tbsp Kalamata Papadimitriou thyme honey mustard
½ small glove of garlic minced
Salt
Freshly ground pepper

To make the dressing, place in a small bowl the olive oil, lemon juice, orange & lemon white balsamic cream, thyme honey mustard, minced garlic, salt, and freshly ground pepper. Whisk briskly. On a cutting board, use a sharp knife to thinly cut the cabbage. Place cabbage in a bowl with the grated carrot and Florina sweet red peppers cut into thin sticks.
Add the dressing to the bowl with the salad ingredients. Toss well. Refrigerate for at least 30 min until all vegetables are marinated.
Remove bowl from refrigerator. Add the baby arugula and the thin air-dried salami sticks. Toss and serve.

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