- half a 2-pound head Savoy cabbage
- 3 cups packed arugula leaves
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons red-wine vinegar
- 3/4 teaspoon sugar
- With a knife cut cabbage into very thin slices and coarsely chop arugula. In a large bowl toss together all ingredients with salt and pepper to taste until greens are coated.