- 1/4 cup extra-virgin olive oil
- 1 lemon, juiced
- 1/2 tsp kosher salt
- 1/2 lb sugar snap peas, sliced diagonally
- 1/4 head read cabbage, thinly sliced
- 1/4 cup fresh parsley leaves, chopped
- 1/4 cup fresh mint leaves, chopped
Whisk olive oil, lemon juice, and salt. Toss with snap peas, cabbage, and herbs.