Serving "green stuff" to kids can be a challenge. But this recipe filled with bite-size vegetables like snap peas holds plenty of appeal.
Recipe information
Total Time
15 minutes
Yield
4 Servings
Ingredients
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
Preparation
Step 1
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.
Step 2
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.
Nutrition Per Serving
4 servings
1 serving contains: Calories (kcal) 140 Fat (g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 10 Dietary Fiber (g) 3 Total Sugars (g) 5 Protein (g) 2 Sodium (mg) 135
Leave a Review
Reviews (18)
Back to TopI liked it. I limited fresh herbs to basil to explore one herb flavor at a time. My husband didn't like it, but he's not very adventurous with his veggies. It holds up well and has a nice crunch. i'll try mint next time.
Anonymous
Memphis, TN
6/24/2018