Four-Pea Spring Slaw

Serves 4

Ingredients

  • 3 tbsp (45 ml) extra virgin olive oil (Vancouver Olive Oil Company)
  • 3 tbsp (45 ml) lemon juice (any produce vendor)
  • 1 tsp (5 ml) clover honey (Chilliwack River Valley Natural Honey)
  • Salt and ground black pepper, to taste (The Grainry)
  • 1/4 small red cabbage, cut into thin strips (any produce vendor)
  • 1 medium carrot, julienned (any produce vendor)
  • 1 heaping cup (250 ml) snow peas, cut lengthwise into julienne (any produce vendor)
  • 1 heaping cup (250 ml) sugar snap peas, thinly sliced crosswise (any produce vendor)
  • 1/4 cup (175 ml) cooked English peas (any produce vendor)
  • 1 cup (250 ml) pea shoots (any produce vendor)
  • 1/4 cup (60 ml) roughly chopped flat leaf parsley leaves (any produce vendor)
  • 1/4 cup (60 ml) roughly chopped mint leaves (any produce vendor)

  1. In a large bowl whisk together olive oil, lemon juice, honey, and a good pinch of salt and pepper.
  2. Add cabbage, carrot, snow peas, snap peas, English peas, parsley, and mint. Toss to combine everything together. Adjust seasoning with salt, lemon juice, or honey to taste. Serve immediately. Tip: The dressing and vegetables can be prepared up to 4 hours ahead and mixed together just before serving.

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