Pea and Cabbage Slaw

• 1/2 pound peas 
• 1 head shredded cabbage
• 2 carrots, shredded 
• ½ onion, chopped
• 1 tablespoon lemon juice 
• 1 tablespoon rice wine vinegar
• 3 tablespoons olive oil

Directions

In a large pot of boiling water, blanch peas 15 seconds, strain and transfer to a bowl of cold water to chill. Drain and slice thin. In a large bowl, combine the peas, cabbage, carrots, onion, lemon juice, vinegar and olive oil. Add salt and pepper to taste; toss and serve chilled.