Cabbage and Pea Salad Recipe
Crisp, refreshing, and bursting with bright flavors, this Cabbage and Pea Salad is a simple yet vibrant side dish. Shredded cabbage, crunchy cucumbers, sweet peas, and green onions come together with a tangy oil-and-vinegar dressing for a light, flavorful salad perfect for any meal.
Equipment
- Mandolin slicer
- Large mixing bowl
- Chef’s knife
- Cutting board
- Measuring spoons
- Measuring cups
- Salad tongs or spoon
- Safety gloves (for mandolin use)
Ingredients
- 1 bunch green onion or chives, chopped1
- 1 medium, 2 to 2 1/2 lb cabbage, super finely sliced
- 3 tbsp extra virgin olive oil or sunflower oil
- 1 english cucumber, thinly sliced into half circles
- 2 tbsp white vinegar, or to taste
- 2 cups sweet peas, thawed in cold water
- Salt and black pepper to taste
- 2 tbsp apple cider vinegar, or to taste
Instructions
- Discard the soft outer leaves of the cabbage, then use a mandolin to thinly slice it, removing and discarding (or eating) the core.
- Transfer the shredded cabbage to a large mixing bowl.
- Slice the cucumbers, then add them to the bowl along with thawed peas and chopped green onions.
- Lightly toss everything together.
- Just before serving, season with salt and black pepper, starting with ½ teaspoon salt and ¼ teaspoon pepper, adjusting to taste.
- If the cabbage head was on the larger side, more vinegar can be added to balance the flavors.
- Drizzle the salad with 3 to 4 tablespoons of oil, followed by 2 tablespoons each of cider and white vinegar, then toss again to coat the vegetables evenly.
