Posted by: marthabernie | July 17, 2015

SNAP PEA AND CABBAGE SLAW

Here is a quick variation on traditional coleslaw which is easy and quick and is great served with whatever you have on the BBQ!

SNAP PEA AND CABBAGE SLAW

3 tablespoons oilice oil

3 tablespoons lemon juice

1 teaspoon honey

kosher salt and freshly ground pepper

1/4 small red cabbage, thinly sliced

8 oz. sugar snap peas, thinly sliced crosswise

1/4 cup chopped fresh flat leaf parsley

1/4 cup chopped fresh mint or basil

Whisk oil, lemon juice and honey in a large bowl; season with salt and pepper.  Add remaining ingredients and toss to combine.

NOTE:  Vegetables can be cut and dressing can be made 8 hours ahead.  Cover and chill separately.  Toss vegetables and dressing together just before serving.


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