Red Cabbage & Arugula Slaw

Use the finest slicing blade on your food processor to make quick work of slicing the cabbage and bell pepper.

Makes 6 servings (6 cups) Total time: 15 minutes

WHISK:

3

2 1 2

TOSS:

4

3 1 Tbsp. each white balsamic vinegar and olive oil Tbsp. minced shallots Tbsp. Dijon mustard tsp. honey

cups finely sliced red cabbage cups baby arugula yellow bell pepper, finely sliced

Salt and black pepper to taste

Whisk together vinegar, oil, shallots, Dijon, and honey for the vinaigrette.

Toss cabbage, arugula, and bell pepper in a bowl with vinaigrette, then season with salt and pepper.

Per serving: 98 cal; 7g total fat (1g sat); 0mg chol; 49mg sodium; 8g carb (2g fiber, 4g total sugars); 1g protein