4 Servings
1/4 Head, small (4" dia) Red Cabbage
3 Tbsp Olive Oil
1/4 Cup Spearmint
1 Dash Salt
3/4 Package (10 oz) Peas
3 Tbsp Lemon Juice
1/4 Cup Parsley
1 Tsp Honey
Thinly slice cabbage.
Coarsely chop mint and parsley.
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.
