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
- 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.
- 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.
- 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.
- 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