Pea, Cabbage, Parmesan & Mint Salad

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

• Black pepper

Instructions:

• 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.

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