Snap Pea and Cabbage Slaw
['3 tablespoons extra-virgin olive oil', '3 tablespoons fresh lemon juice', '1 teaspoon honey', 'Kosher salt, freshly ground pepper', '1/4 small red cabbage, thinly sliced', '8 ounces sugar snap peas, thinly sliced crosswise', '1/4 cup chopped fresh flat-leaf parsley', '1/4 cup chopped fresh mint or basil']
Whisk oil, lemon juice, and honey in a large bowl; season with salt and pepper. Add cabbage, snap peas, parsley, and mint and toss to combine.
DO AHEAD: Vegetables can be cut and dressing can be made 8 hours ahead. Cover and chill separately. Toss vegetables and dressing together just before serving.
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