Recipe information
Yield
Makes 6 to 8 servings
Ingredients
6 tablespoons rice vinegar
1 tablespoon sugar
1 1/2 teaspoons coarse kosher salt
1 teaspoon ground black pepper
3 tablespoons safflower oil
1 tablespoon Asian sesame oil
8 cups thinly sliced green cabbage (about 1 small head)
3 cups thinly sliced radicchio (about 6 ounces)
8 ounces sugar snap peas, trimmed, thinly sliced lengthwise
1 1/2 cups thinly sliced red onion
3 tablespoons chopped fresh parsley
Preparation
Step 1
Whisk vinegar, sugar, salt, and pepper in medium bowl to blend. Gradually whisk in oils. DO AHEAD: Dressing can be made 1 day ahead. Cover and refrigerate.
Step 2
Place cabbage, radicchio, sugar snap peas, onion, and parsley in large bowl. Add dressing and toss to coat.
Nutrition Per Serving
Per serving: 150.68 kcal calories
54.8 % calories from fat
9.61 g fat
0.84 g saturated fat
0 mg cholesterol
15.19 g carbohydrates
4.04 g dietary fiber
5.25 g total sugars
11.14 g net carbohydrates
2.84 g protein
#### Nutritional analysis provided by Bon Appétit
