INGREDIENTS
2 cups
Arugula, loosely packed leaves
1
Garlic clove
4 cups
Green cabbage
1
Lemon, zest
3 cups
Red cabbage
2 tbsp
Tarragon
1 1/2 tsp
Lemon juice, fresh
1/4 tsp
Black pepper, freshly ground
3/4 tsp
Kosher salt
1 tbsp
Olive oil
1/4 cup
Red wine vinegar
2 tbsp
Walnut oil or olive oil
1/2 cup
Almonds, dry roasted