Ingredients

• 6 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoons coarse kosher salt
• 1 teaspoon ground black pepper
• 3 tablespoons safflower oil
• 1 tablespoon Asian sesame oil
• 8 cups thinly sliced green cabbage (about 1 small head)
• 3 cups thinly sliced radicchio (about 6 ounces)
• 8 ounces sugar snap peas, trimmed, thinly sliced lengthwise
• 1 1/2 cups thinly sliced red onion
• 3 tablespoons chopped fresh parsley

Instructions

1. Whisk vinegar, sugar, salt, and pepper in medium bowl to blend. Gradually whisk in oils. DO AHEAD: Dressing can be made 1 day ahead. Cover and refrigerate.
2. Place cabbage, radicchio, sugar snap peas, onion, and parsley in large bowl. Add dressing and toss to coat.