Snap Pea and Cabbage SlawHirsheimer & Hamilton
Serving "green stuff" to kids can be a challenge. But a crunchy salad of bite-size vegetables holds plenty of appeal.
Recipe information
Total Time
15 minutes
Yield
Makes 4 servings
Ingredients
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey
Kosher salt, freshly ground pepper
1/4 small red cabbage, thinly sliced
8 ounces sugar snap peas, thinly sliced crosswise
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint or basil
Preparation
Step 1
Whisk oil, lemon juice, and honey in a large bowl; season with salt and pepper. Add cabbage, snap peas, parsley, and mint and toss to combine.
Step 2
DO AHEAD: Vegetables can be cut and dressing can be made 8 hours ahead. Cover and chill separately. Toss vegetables and dressing together just before serving.
Nutrition Per Serving
Per serving: 140 calories
11 g fat
3 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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