Karen Humphrey: Fresh and Fearless


Sugar Snap Pea and Cabbage Slaw Recipe

This recipe is a snap

Snap pea cabbage slaw

Sometimes the usual coleslaw just won’t do, especially if you are trying to stay away from anything heavy with mayonnaise. This recipe is a snap; just slice up the veggies in your food processor, give the dressing a shake in a Mason jar, and you’re good to go. The kids can help with making the salad dressing and if you do the food processor work, they can even put the salad together for you.

I love sugar snap peas and often buy them by the two pound bagful. Not only are they sweet and crunchy to just snack on with a few slices of cheese, but they are great chopped up in salads or added to a veggie wrap. The best part is you can eat the pea and the pod in one go so there's no waste or mess. Kids often love them and they pack well into lunch boxes or summer snacks on the go.


3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp liquid honey
1/2 tsp lemon zest
salt, fresh cracked pepper
1/4 small purple cabbage, thinly sliced
8 oz sugar snap peas (I like Mann’s brand), thinly sliced
1/4 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh mint or basil


 Measure out the olive oil, lemon juice, honey, lemon zest, a pinch of salt and a bit of fresh cracked pepper into a mason jar. Cover and give it a shake until everything is well mixed. This is a fantastic job for kids!

 Using a food processor with a slice attachment (not the regular blade or you’ll have puree), run the cabbage and snap peas through. Dump everything into a medium sized bowl. Add the parsley and mint, then toss well. Drizzle the dressing over the salad and toss until everything is coated. Serve immediately.

Makes 4 servings

Adapted from Bon Appetit