I was thrilled to find this recipe because it includes all the fun spring garden veggies but in a salad that is anything but boring. Plus I'm always looking for new ways to eat cabbage. I subsituted the snap peas for frozen peas and found that it added a nice crunch. Enjoy! Courtesy of recipetineats.com
What you need:
1 cup sugar snap peas
3 cups green or white cabbage, finely sliced
½ cup mint leaves (loosely packed)
½ cup parsley leaves (loosely packed)
4 radishes, finely sliced
⅓ cup parmesan
2 tbsp lemon juice
3 tbsp extra virgin olive oil
¼ tsp salt
Reserve 1 tbsp of the parmesan cheese as garnish.
Place all ingredients in a bowl and toss gently to combine.
Allow to sit for 5 minutes to allow the cabbage to wilt slightly.
Adjust seasoning with extra salt and pepper (if required), garnish with reserved 1 tbsp parmesan cheese and serve.