Cabbage and Arugula Salad

32 Reviews
70% would make this recipe again

The peppery taste of the arugula complements well the slightly sweet flavour of the cabbage.

Preparation : 10 min
110 calories/serving
  • Can be done in advance
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Diabetes-friendly

Ingredients

1/2 cup baby arugula, or watercress 10 g
1 cup green cabbage, or Savoy, thinly sliced 80 g
2 tbsp Classic Vinaigrette 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A mandolin will make slicing the cabbage easier.

Method

Clean the arugula, spin-dry then put it in a bowl. Thinly slice the cabbage.

Pour in the Classic Vinaigrette. Season with salt and pepper to taste. Toss well and serve.

Nutrition Facts Table

per 1 Serving (30 g)

Amount

% Daily Value

Calories

110

Fat

11 g

17 %

Saturated 1.5 g
+ Trans 0 g

8 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

2 g

1 %

Fibre

1 g

4 %

Sugars

1 g

Net Carbs

1 g

Protein

1 g

Vitamin A

6 %

Vitamin C

17 %

Calcium

2 %

Iron

2 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin K
Good source of  :
Vitamin E
Source of  :
Folacin, Vitamin A, Vitamin C
Low  :
Sodium

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Fats 2

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Members' Reviews

32 Reviews (32 with rating only ) 70% would make this recipe again

This recipe is in the following categories

Vegetables | First courses/Appetizers | Salads | Side dishes | Diabetes-friendly | Low Sodium | Halal | Kosher | Vegan | Vegetarian | No Cook

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