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Cabbage Salad with Cerignola Green Olives, Apple Cider Vinegar, and Arugula

Cabbage Salad with Cerignola Green Olives, Apple Cider Vinegar, and Arugula

@economista-salutista-mariapia

A fresh and tasty side dish made with cabbage, arugula, and olives, perfect to accompany your main dishes.

Difficulty: Easy
Cooking: 0 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Cabbage1unit
  • Arugula1unit
  • Cerignola green olives100g
  • Extra virgin olive oil2tablespoons
  • Apple cider vinegar2tablespoons
  • Balsamic vinegar2tablespoons

Preparation

  1. STEP 1 OF 4

    Wash the cabbage and arugula.

  2. STEP 2 OF 4

    Cut them into julienne strips.

  3. STEP 3 OF 4

    In a bowl, combine them with the green olives and season with oil, apple cider vinegar, and balsamic vinegar.

  4. STEP 4 OF 4

    The flavor will be enhanced if left to marinate in the fridge for a few hours.

General Information

Storage notes

In the refrigerator for up to 2 days

More information

Let it rest in the fridge for a few hours for an even more intense flavor.

Origin

Italia, Puglia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)114.44
Carbohydrates (g)1.93
of which Sugars (g)1.93
Fat (g)10.7
of which Saturates (g)1.5
Protein (g)1.52
Fiber (g)2.39
Sale (g)0.02
  • Proteins
    1.52g·9%
  • Carbohydrates
    1.93g·12%
  • Fats
    10.7g·65%
  • Fibers
    2.39g·14%