Snappy Pea Salad

Lime juice mixed with a good olive oil can make anything taste good. Here they combine forces with peas, red onion, and nappa cabbage. Sumac powder, made from dried sumac berries, can be found in Middle Eastern markets (and no, it will not give you a skin rash as a poison sumac plant will). Sumac powder sports a bright magenta colour and has a terrific, tart flavour, for which lime juice can easily substitute.

Ingredients:
2 cups peas
1/2 cup thinly sliced red onion
2 cups thinly sliced nappa cabbage or bok choy
1 1/2 tsp sumac powder, or 1 Tbs lime juice
3 Tbs extra-virgin olive oil
3 Tbs lime juice (from about 1 1/2 limes)
1 tsp sugar, or more, to taste
1 small clove garlic, minced
1/2 tsp salt
fresh ground black pepper to taste

1.  In a large bowl, combine the peas, red onion and nappa cabbage or bok choy. In a smaller bowl, whisk together the sumac olive oil, lime juice, sugar, and garlic.
2.  Pour the lime dressing over the vegetables, season with salt and pepper, and toss well. Let the flavours marry for 30 minutes, and serve. This salad keeps for 3 days, covered, in the refrigerator.