Snap Pea and Cabbage Slaw
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon honey
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh mint or basil
- kosher salt, freshly ground pepper
- 1/4 small red cabbage, thinly sliced
- 8 ounces sugar snap peas, thinly sliced crosswise
Preparation 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 vegetables and dressing together just before serving. Per serving: 140 calories, 11 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
Preparation 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 vegetables and dressing together just before serving. Per serving: 140 calories, 11 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
