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Savoy Cabbage Coleslaw
Coleslaw is a sad and lonely side on a sandwich plate. An attempt to say, "Look, these are healthy vegetables on my plate!" but smothered in mayonnaise it's neither
healthy nor appetizing. Maybe it's just that I don't like mayonnaise much, but I usually consider coleslaw a non-edible garnish on the side of my plate.
I don't like creamy dressings like ranch or bleu cheese on my salads either, so the oil and vinegar coleslaw is more my speed. It's bright and crisp and the
addition of arugula adds a bitter complexity that makes this coleslaw strong enough to stand up to the smokiest barbequed ribs.
One head of Savoy Cabbage
1/2 pound fresh arugula, roughly chopped
1/2 cup extra virgin olive oil
3 Tablespoons red wine vinegar
1 1/2 teaspoons sugar
Remove the outermost leaves of the Savoy Cabbage if bruised or yellowing. Slice in fine strips and mix in a large bowl with the arugula, olive oil, red wine
vinegar, and sugar. Season with salt and pepper to taste. Refrigerate until well chilled.
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