Cabbage & Arugula Salad with Almonds, Lemon & Tarragon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 6
Ingredients
  • ¼ cup red wine vinegar
  • 1 garlic clove, quartered
  • 1 tablespoon olive oil
  • ¼ teaspoon freshly ground black pepper
  • ½ cup dry roasted almonds, roughly chopped
  • ¾ teaspoon kosher salt, divided
  • 4 cups thinly sliced green cabbage (about ½ large cabbage)
  • 3 cups thinly sliced red cabbage (about ½ medium cabbage)
  • 1 and ½ teaspoons fresh lemon juice
  • 2 tablespoons walnut oil or olive oil
  • 2 cups loosely packed arugula leaves
  • 2 tablespoons roughly chopped tarragon
  • Lemon zest for garnish (about half of one lemon)
Instructions
  1. In a small saucepan set over medium heat, add the red wine vinegar and garlic pieces. Bring the vinegar to a simmer, turn off the heat, cover and set aside for 10 minutes. Remove and discard the garlic and pour the warm vinegar into a medium bowl.
  2. In a medium nonstick skillet set over medium heat, add one tablespoon of olive oil. Once the oil is shimmering, add the black pepper, cooking until fragrant, about 30 seconds. Add the almonds and ½ teaspoon of the salt, stirring often until the almonds are warmed through, about 2 minutes. Transfer the walnuts to a medium plate and set aside.
  3. Add the green and red cabbage and the arugula to a large bowl.
  4. Add the lemon juice and the remaining ¼ teaspoon of salt to the vinegar. While whisking, slowly drizzle in the walnut oil or olive oil until the ingredients are combined.
  5. Pour the vinaigrette over the cabbage and use your hands to toss together. Add the chopped tarragon and almonds and toss to combine. Top with lemon zest and more black pepper to taste.
  6. NOTE: This salad tastes great room temperature or cold out of the fridge.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/cabbage-arugula-salad-with-almonds-lemon-tarragon/