1/2 small head cabbage, shredded
2 carrots, shredded
1 cup snow peas, thinly sliced
1 cup radishes, thinly sliced
6 scallions, thinly sliced
2 tablespoons chopped, toasted hazelnuts
2 tablespoons chopped parsley
1 tablespoon poppy seeds
Juice of 1/2 lemon
3 tablespoons hazelnut or extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. In serving bowl, combine cabbage, carrots, snow peas, radishes, scallions, hazelnuts, parsley, and poppy seeds.
2. In a small bowl, whisk together lemon juice, oil, salt, and pepper; toss with slaw.