Can be prepared in 45 minutes or less.

Serves 6.

INGREDIENTS

  • 1/2 pound snow peas, trimmed and strings discarded
  • 1 1/2 pounds napa cabbage, cut into thin shreds (about 9 cups)
  • 2 medium carrots, shredded
  • 1 medium yellow bell pepper, cut into thin strips
  • 3 scallions, chopped fine
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon rice vinegar
  • 3 tablespoons olive oil

    DIRECTIONS

    In a large saucepan of boiling water blanch snow peas 15 seconds
    and transfer with a slotted spoon to a bowl of ice and cold water
    to stop cooking. Drain snow peas well and slice thin diagonally. In
    a large bowl toss snow peas with remaining ingredients and salt and
    pepper to taste.