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Snap Pea and Cabbage Slaw

From: bonappetit.com
SERVES 4

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 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 vegetables and dressing together just before serving.