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


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.