Crisp, refreshing, and bursting with texture, this Cabbage and Pea Salad brings together crunchy shredded cabbage, sweet peas, and a punchy, tangy dressing. Inspired by global slaw traditions—from Asian sesame slaws to German Krautsalats—this dish balances brightness with just the right amount of creaminess.
Pair it with Grilled Cabbage Rolls or Chicken Stuffed Crescent Rolls for a meal that’s both satisfying and texturally exciting. The contrast of warm, smoky cabbage or flaky, buttery pastry with the chilled, crisp salad creates a well-rounded dining experience. It’s an unexpected but delightful match—one that keeps the flavors bold and engaging.
This salad is all about ease and adaptability, perfect for busy weeknights or summer gatherings. Toss in some toasted nuts for extra crunch, swap the dressing for a yogurt-based one, or add fresh herbs to brighten things up.
Flavor Bomb Alert!
- A chef’s trick in disguise – The balance of crunch and cream makes this feel like a fancy side dish with minimal effort.
- Global meets Southern comfort – Like a backyard BBQ slaw but with an international twist.
- A meal-prep dream – Stays crisp and delicious, making leftovers a win.
- Unexpectedly addictive – Even non-cabbage lovers will come back for seconds.
- Plays well with others – Tastes amazing with Grilled Cabbage Rolls or Chicken Stuffed Crescent Rolls for a dynamic spread.
Cabbage and Pea Salad Recipe
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.
| Nutrition | Value |
| Calories | 120kcal |
| Carbohydrates | 14g |
| Fibre | 4g |
| Fat | 7g |
| Protein | 3g |
Variations To Help You Customize This Dish!
- Add Protein: Toss in some grilled chicken, tofu, or chickpeas to make this salad more filling and protein-packed.
- Switch Up the Veggies: Try adding shredded carrots for extra crunch and color, or swap cucumbers with bell peppers for a different flavor.
- Herb Variations: If you don’t have green onions or chives, try fresh parsley, cilantro, or dill to add a fresh herbal note.
- Dress It Differently: For a creamy version, mix in some Greek yogurt or a dollop of tahini with the oil and vinegar.
- Add Nuts/Seeds: Sprinkle some toasted sunflower seeds, walnuts, or slivered almonds for added texture and a nutty flavor.
