Snap Pea and Cabbage Slaw

Epicurious Crowd Pleasers

Bon Appétit magazine included this colorful side salad with plenty of crunch. It was reprinted in Epicurious magazine.

© Conde Nast Special Editions

Serves 4


3 tablespoons extra virgin olive oil

3 tablespoons fresh lemon juice

1 teaspoon honey

Kosher salt

Freshly ground pepper

¼ small red cabbage, thinly sliced

8 ounces sugar snap peas thinly sliced crosswise

¼ cup chopped fresh flat-leaf parsley

¼ cup chopped fresh mint or basil


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.

Do ahead: Vegetables can be cut and dressing can be made 8 hours ahead. Cover and chill separately.

Toss just before serving.