This colorful salad is filled with health-enhancing antioxidants from red cabbage, snap peas, and blueberries. The perfect quick and easy side dish for a weeknight meal or your weekend barbecue!
Course
Side Dish
Cuisine
Gluten-Free, Nut-Free, Vegan
Keyword
blueberries, cabbage, salad
Prep Time10minutes
Total Time10minutes
AuthorJessica Levinson
Ingredients
3cupschopped red cabbage
1cupblanched snap peas,cut in half or thirds (depending how big they are)*
3/4cupblueberries
1/4cuplemon juice
1 1/2teaspoonsDijon mustard
1/4cupolive oil
2tablespoonschopped mint
1/4teaspoonkosher salt
Instructions
In a large salad bowl, combine cabbage, snap peas, and blueberries.
In a small mason jar (or bowl), whisk together lemon juice, mustard, olive oil, and mint. Coat salad with dressing, sprinkle with salt, and toss well so everything is nicely coated.
Recipe Notes
If you're not familiar with the blanching cooking technique, review this post prior to making the salad.