Vegetable Slaw Recipe

• 3 tbsp Safflower Oil
• 1 tbsp Asian Sesame Oil
• 1 tbsp Sugar
• 1 1/2 tsp Coarse Kosher Salt
• 1 tsp Ground Black Pepper
• 8 cups Green Cabbage (sliced)
• 3 cups Radicchio (thinly sliced)
• 8 ounces Sugar Snap Peas (trimmed & sliced)
• 1 1/2 cups Red Onion (thinly sliced)
• 3 tbsp fresh Parsley (chopped)
• 6 tbsp Rice Vinegar

• Take a bowl, whisk in vinegar, salt, sugar and pepper and blend it well.
• Now whisk in with oil. (This can be prepared a day before and kept covered in the refrigerator).
• Mix cabbage, sugar snap peas, onion, radicchio and parsley in a large bowl.
• Garnish it with the vinegar and pepper mixture. Serve it in small bowls immediately.