Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon honey
• Kosher salt, freshly ground pepper
• 1/4 small red cabbage, thinly sliced
• 8 ounces sugar snap peas, thinly sliced crosswise
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint or basil

Instructions

1. Whisk oil, lemon juice, and honey in a large bowl; season with salt and pepper. Add cabbage, snap peas, parsley, and mint and toss to combine.
2. DO AHEAD: Vegetables can be cut and dressing can be made 8 hours ahead. Cover and chill separately. Toss vegetables and dressing together just before serving.