• 1 cup (250 mL) snow peas (about 1/4 lb [115 g])
• 4 cups (1 L) Napa cabbage, thinly shredded (about 1/4 large
head)
• 2 large carrots, peeled and julienned or grated
• 1 yellow pepper, seeded and thinly sliced
• 1 bunch radishes, rinsed, tops removed and thinly sliced
(about 6 medium radishes)
• 1/2 red onion, thinly sliced
• 1/2 cup (125 mL) Angelico’s Honey Mustard Dressing
• 1 clove garlic, finely minced
• 1 tbsp (15 mL) lemon zest
• 1/2 cup (125 mL) slivered almonds, toasted
• fresh chives to garnish
1. Snap each snow pea at stem end, and remove attached stringy fibre from edge of each. Slice into thin slivers, and toss in a large bowl together with Napa cabbage, carrots, yellow pepper, radish and red onion.
2. In a small bowl, combine Angelico’s Honey Mustard Dressing with garlic and lemon zest.
3. Pour dressing over vegetables and toss together. Sprinkle with toasted almonds and garnish with chopped fresh chives to serve.
serves: 4-6 • prep: 15 min • cooking time: 10 min
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