Bon Appétit magazine included this colorful side salad with plenty of crunch. It was reprinted in Epicurious magazine.
© Conde Nast Special Editions
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey
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.