A spring slaw recipe from Bon Appetit.
Snap Pea and Cabbage Slaw
- 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
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.