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.