1 carrot grated
1 Florina sweet pepper cut into thin sticks
20 slices air-dried salami cut into thin sticks
For the dressing:
120 ml olive oil
30 ml lemon juice
4 tbsp Kalamata Papadimitriou orange & lemon white balsamic cream
3 tbsp Kalamata Papadimitriou thyme honey mustard
½ small glove of garlic minced
Freshly ground pepper
To make the dressing, place in a small bowl the olive oil, lemon juice, orange & lemon white balsamic cream, thyme honey mustard, minced garlic, salt, and freshly ground pepper. Whisk briskly. On a cutting board, use a sharp knife to thinly cut the cabbage. Place cabbage in a bowl with the grated carrot and Florina sweet red peppers cut into thin sticks.
Add the dressing to the bowl with the salad ingredients. Toss well. Refrigerate for at least 30 min until all vegetables are marinated.
Remove bowl from refrigerator. Add the baby arugula and the thin air-dried salami sticks. Toss and serve.