Hearty Cabbage and Pea Salad Recipe

My Cabbage and Pea Salad has become a staple because it delivers that perfect snap and vibrant flavor in every single bite.

You only need a few simple ingredients to create this colorful side dish that pairs beautifully with almost any main course. I love how the sweetness of the peas balances the sharp bite of the vinegar for a truly refreshing combination.

What Makes This Cabbage and Pea Salad So Special

This recipe comes together in minutes and requires absolutely no cooking. You can simply chop your vegetables and toss everything in a bowl for an instant healthy side.

The texture is the real star here since the crisp cabbage holds up perfectly against the dressing without getting soggy too quickly. It actually tastes even better after sitting for a few minutes as the flavors have time to meld together.

I appreciate how budget-friendly these ingredients are while still tasting fresh and elegant enough for guests. You can easily double the batch for potlucks or family gatherings without breaking the bank.

If you enjoyed this fresh side, you should definitely try my Savory Black and White Cookies Recipe for a classic dessert finish. My hearty Zesty White Bean Soup Recipe is another fantastic option if you are looking for something warm to pair with this crisp salad.

Gathering Your Cabbage and Pea Salad Ingredients

Here is everything you will need to prepare this fresh dish:

• Green Cabbage: Finely shredded or sliced thin using a mandoline or sharp knife.
• English Cucumber: Sliced into thin half-moons for a cool crunch.
• Frozen Peas: Thawed completely in cold water before adding to the salad.
• Green Onions: Chopped finely to add a mild onion bite and color.
• Sunflower Oil: Or mild olive oil to coat the vegetables without overpowering them.
• Apple Cider Vinegar: Adds a fruity tang that brightens the entire dish.
• White Vinegar: Provides a sharp acidity to balance the oil.
• Salt and Pepper: Seasoned simply to your personal taste preference.

My Method for Cabbage and Pea Salad

Let’s get chopping and mixing:

1. Prepare the cabbage by removing any wilted outer leaves and slicing it very thinly with a mandoline or sharp knife. I place the shredded cabbage into a large mixing bowl and make sure there are no large chunks remaining.
2. Add the prepared cucumber slices, thawed peas, and chopped green onions directly into the bowl with the cabbage. I gently toss these vegetables together with my hands or tongs to distribute the colorful ingredients evenly.
3. Drizzle the oil, apple cider vinegar, and white vinegar over the salad mixture. I sprinkle in the salt and pepper before tossing everything thoroughly until the vegetables are well coated in the dressing.
4. Taste the Cabbage and Pea Salad immediately to see if it needs a little more vinegar or salt. I serve this dish right away or let it sit for about fifteen minutes to allow the cabbage to soften slightly.

Pro Tips for Cabbage and Pea Salad

Using a mandoline is the secret to getting those restaurant-quality thin ribbons of cabbage that are easy to eat. If you hand slice the vegetable, try to be as consistent as possible so the dressing absorbs evenly.

Make sure your peas are fully thawed but not cooked or mushy before adding them to the bowl. I rinse frozen peas under cold water in a colander for a quick thaw that keeps them bright green and firm.

This Cabbage and Pea Salad holds its crunch well, but it is best enjoyed within a day of making it. You can adjust the ratio of vinegars if you prefer a sharper bite or a sweeter undertone.

How I Like to Serve This Cabbage and Pea Salad

This fresh side dish pairs wonderfully with grilled meats like chicken or steak during the warmer months. I also find it cuts through the richness of heavy casseroles or creamy pasta dishes perfectly.

You can serve it immediately for maximum crunch or let it marinate briefly in the fridge. I often bring this Cabbage and Pea Salad to potlucks because it travels well and stays crisp longer than lettuce salads.

I love seeing you make my recipes, so please follow me on Pinterest to share your photos and keep up with my latest creations.

Cabbage and Pea Salad Recipe

---

• Author: Amelia Bryan
• Total Time: 15 min
• Yield: 6 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A crisp and refreshing Cabbage and Pea Salad tossed in a simple vinegar and oil dressing. This easy side dish is packed with crunchy vegetables and is perfect for any meal.

---

Ingredients

• 2 cups sweet peas, thawed
• 1 english cucumber, thinly sliced
• 2 1/2 lb green cabbage, finely shredded
• 3 Tbsp sunflower oil or olive oil
• 1 bunch green onions, chopped
• 2 Tbsp white vinegar
• 2 Tbsp apple cider vinegar
• 1/2 tsp salt (to taste)
• 1/4 tsp black pepper (to taste)

---

Instructions

1. Prepare the cabbage by removing any wilted outer leaves and slicing it very thinly with a mandoline or sharp knife. I place the shredded cabbage into a large mixing bowl and make sure there are no large chunks remaining.
2. Add the prepared cucumber slices, thawed peas, and chopped green onions directly into the bowl with the cabbage. I gently toss these vegetables together with my hands or tongs to distribute the colorful ingredients evenly.
3. Drizzle the oil, apple cider vinegar, and white vinegar over the salad mixture. I sprinkle in the salt and pepper before tossing everything thoroughly until the vegetables are well coated in the dressing.
4. Taste the Cabbage and Pea Salad immediately to see if it needs a little more vinegar or salt. I serve this dish right away or let it sit for about fifteen minutes to allow the cabbage to soften slightly.

Notes

Ensure peas are thawed but not cooked to maintain their texture. A mandoline slicer is recommended for the best cabbage texture.

• Prep Time: 15 min
• Marinating: 15 min
• Category: Salad
• Method: No Cook
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 110
• Sugar: 4g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg

Keywords: Cabbage and Pea Salad, simple salad recipe, healthy coleslaw substitute, vegetable side dish, vegan salad