This cabbage and pea salad is vibrant, crisp and fresh. You will love the sweet pop of flavor from the peas and the easy zesty dressing. The ingredients in this cabbage pea salad are simple but they come together in a marvelous way.
It’s cool crunch is perfect on a hot day. It’s a sturdier salad (thanks to the cabbage) so it’s perfect for a potluck, but it’s not weighed down with mayo.
It’s light, it’s delicious, and it has so. much. crunch. This salad is made up of just a handful of ingredients, but they all work together so well, even though you might not expect them to!
Cabbage and Pea Salad Recipe
Equipment
- Mixing bowl
- Cutting Board
- Knife
Ingredients
- 1 head Cabbage thinly sliced or shredded
- 1 cup Fresh or frozen peas
- 1/2 Red onion finely chopped
- 1 Carrot grated
- 1/2 cup Mayonnaise
- Juice of 1 lemon
- Salt and pepper to taste
- Bacon bits or sunflower seeds for crunch Optional
Instructions
- First, wash the cabbage and dry it with a towel.
- Then, cut the cabbage into thin pieces.
- Put the cabbage in a big bowl.
- Add the peas, chopped onion, and grated carrot to the bowl.
- Mix mayonnaise and lemon juice in a small bowl to make the dressing.
- Pour the dressing over the veggies in the big bowl.
- Mix everything together well.
- Sprinkle salt and pepper to taste.
- If you like, add bacon bits or sunflower seeds for extra flavor.
- You can eat it right away or put it in the fridge for a while to make it colder before eating. Enjoy your salad!
Notes
- Before cooking, soak the peas in water for a bit to remove any ice and start thawing them. This helps them cook evenly without getting too mushy.
- You can add more veggies like bell peppers or celery to make the salad more interesting.
- Let the salad sit in the fridge for a while before eating. This makes the flavors blend together better.
- Enjoy the salad with grilled chicken, fish, or tofu for a full meal.
- If you have leftovers, you can keep them in the fridge for up to two days, but it’s tastiest when fresh.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 360 kcal |
| Carbohydrates | 68g |
| Protein | 25g |
| Fat | 7g |
| Fibre | 27g |
| Sugar | 11g |
| Potassium | 1168mg |
| Calcium | 99mg |
| Iron | 3mg |
Can I Use Peas that are Frozen for the Salad?
Absolutely! If you’ve got some frozen peas handy, they’ll work just fine for the salad. But before you toss them in, it’s important to give them a chance to thaw out. Just let them sit for a bit at room temperature or run them under some cold water until they’re no longer frozen. Then, they’ll be ready to add to your salad mix.
Can I Prepare the Salad in Advance?
If you want to get a head start on your salad, go for it! You can whip it up ahead of time and pop it in the fridge for a while. This gives all the yummy flavors a chance to hang out together and get even tastier. Just cover it up to keep it fresh, and when you’re ready to serve, it’ll be all set to go.
How Can I Stop the Cabbage from Getting too Soggy?
After you give your cabbage a good wash, make sure to give it a gentle pat dry with a clean towel. This helps get rid of any excess water that could make your salad soggy. And when you’re dressing up your salad, try not to go overboard.
Too much dressing can weigh down the cabbage and make it mushy. Lastly, aim to serve your salad fresh and crisp. This way, you’ll get the most out of its crunchy goodness!