If you are looking for a delightfully fresh and crunchy dish to brighten up your meal, this Cabbage and Pea Salad Recipe is exactly what you need. It’s a vibrant, colorful side that bursts with the crisp bite of finely sliced cabbage combined with the subtle sweetness of peas and the cool crunch of cucumber. This salad is not only a feast for your eyes but also a refreshing mix of textures and flavors that will leave everyone asking for seconds. Lightly dressed with a tangy blend of apple cider and white vinegars balanced with quality oil, it’s a perfect companion for any season or occasion.
Ingredients You’ll Need
All you need for this recipe are simple and fresh ingredients that work harmoniously to create a salad full of flavor, texture, and inviting color. Each component shines in its own right yet comes together to form a dish that is more than the sum of its parts.
- Cabbage, medium (2 to 2 1/2 lb): Provides the crunchy, sturdy base with that sought-after mild pepperiness.
- English cucumber: Adds a refreshing and juicy crispness with a hint of sweetness.
- Green onion or chives: Contributes a subtle yet zesty onion flavor that lifts the entire salad.
- Sweet peas (2 cups, thawed): Brings a pop of natural sweetness and a lovely tender bite to contrast the cabbage.
- Extra virgin olive oil or sunflower oil (3-4 Tbsp): Acts as a smooth, luscious coating to bring all the flavors together.
- Apple cider vinegar (2 Tbsp): Offers a bright, fruity tang that livens up the salad beautifully.
- White vinegar (2 Tbsp): Adds sharpness to balance the sweetness and oil.
- Salt and black pepper: Essential seasoning to enhance and round off the flavors perfectly.
How to Make Cabbage and Pea Salad Recipe
Step 1: Prepare and Slice the Cabbage
Start by discarding any soft or wilted outer leaves from your cabbage. Using a mandolin or a sharp knife, slice the cabbage very finely to achieve that ideal thin shred which will make every bite delicate yet crisp. The core can be discarded or saved for another use. Transfer the shredded cabbage into a large mixing bowl, as it will be the foundation of your salad.
Step 2: Add Fresh Vegetables
Next, add in the thinly sliced English cucumber shaped into half circles, the thawed sweet peas, and the finely chopped green onions or chives. Toss these ingredients gently but thoroughly with the cabbage to ensure an even distribution of these fresh, vibrant components.
Step 3: Dress and Season the Salad
Drizzle the mixture with 3 to 4 tablespoons of your chosen oil, followed by 2 tablespoons each of apple cider vinegar and white vinegar. Toss everything together so the cabbage and peas absorb the dressing’s bright, tangy notes. Before serving, season with salt and black pepper, starting lightly at first—you can always add more to suit your taste. If your cabbage was larger and more abundant, feel free to add a little extra vinegar for that perfect zing.
How to Serve Cabbage and Pea Salad Recipe
Garnishes
This salad is already a star on its own, but a few simple garnishes can elevate it even more. Consider topping it with a sprinkle of freshly chopped herbs like parsley or dill for an herbaceous finish. Toasted nuts or seeds add crunch and subtle warmth for an interesting contrast. A light dusting of freshly grated lemon zest also brightens flavors wonderfully.
Side Dishes
The Cabbage and Pea Salad Recipe pairs fabulously with a wide variety of dishes. It’s perfect alongside grilled meats like chicken or pork for a light, refreshing balance. It complements hearty roasted vegetables wonderfully and is a welcome tangy partner to rich, creamy dishes. It also works brilliantly as part of a picnic spread or as a crisp counterpoint to spicy foods.
Creative Ways to Present
For a charming presentation, serve your salad in individual clear glass bowls or mason jars to showcase the vibrant colors. If you want to impress guests, you might build small salad towers by layering the ingredients with dollops of yogurt or soft cheese. Offering the dressing on the side invites your friends to mix and match flavors according to their own preference, making it interactive and fun at the table.
Make Ahead and Storage
Storing Leftovers
You can store leftover cabbage and pea salad in an airtight container in the refrigerator for up to 2 days. The salad keeps its crunch best when dressed just before serving, so if you anticipate leftovers, consider storing the dressing separately and tossing it in freshly when ready to eat.
Freezing
This salad is best enjoyed fresh and not suited for freezing. The high water content in cabbage, cucumber, and peas will cause the texture to become mushy upon freezing and thawing, which will affect the delicious crunch that makes this salad so special.
Reheating
Since this is a fresh, raw salad, reheating is not recommended. It’s designed to be enjoyed cold or at room temperature to preserve the crispness and brightness of the ingredients.
FAQs
Can I use frozen peas directly?
It’s best to thaw the peas in cold water before adding them to the salad. This ensures they remain sweet and tender, blending seamlessly without watering down the salad.
What type of cabbage works best?
Green cabbage is ideal for this recipe due to its mild flavor and firm texture. However, you can experiment with Napa or Savoy cabbage for a slightly different texture and taste.
Can I substitute the vinegars?
Apple cider and white vinegar bring the perfect balance of fruitiness and sharpness, but you can try red wine vinegar or a mild lemon juice as alternatives, adjusting quantities to taste.
Is there a way to make this salad vegan or gluten-free?
Absolutely! This Cabbage and Pea Salad Recipe is naturally vegan and gluten-free as long as you use pure vinegars and oils without additives, making it an easy choice for many diets.
How long does the salad hold after dressing?
Once dressed, the salad is best enjoyed within a few hours as the cabbage will gradually soften. If making ahead, keep the dressing separate and toss just before serving for maximum freshness.
Final Thoughts
This Cabbage and Pea Salad Recipe is a shining example of how simple ingredients can come together to create something truly wonderful. It’s fresh, crunchy, and wonderfully balanced, and I can’t recommend it enough as a go-to side salad for weeks to come. Give it a try and enjoy how it effortlessly brings a bit of garden-fresh joy to your table.
Print
Cabbage and Pea Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 to 8 servings as a side salad
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
A refreshing and vibrant cabbage and pea salad that combines finely sliced cabbage, crisp cucumber, sweet peas, and green onions, all tossed in a tangy apple cider and white vinegar dressing. Perfect as a healthy side dish for any meal, this no-cook salad is quick to prepare and naturally low in calories.
Ingredients
Vegetables
- 1 medium cabbage (2 to 2 1/2 lb), super finely sliced
- 1 English cucumber, thinly sliced into half circles
- 1 bunch green onion or chives, chopped
- 2 cups sweet peas, thawed in cold water
Dressing
- 3–4 Tbsp extra virgin olive oil or sunflower oil
- 2 Tbsp apple cider vinegar (or to taste)
- 2 Tbsp white vinegar (or to taste)
- Salt and black pepper to taste
Instructions
- Prepare Cabbage: Discard the soft outer leaves of the cabbage and thinly slice it using a mandolin. Remove and discard the core or eat if preferred. Transfer the finely shredded cabbage to a large mixing bowl.
- Add Vegetables: Add the thinly sliced cucumbers, thawed sweet peas, and chopped green onions to the bowl with the cabbage. Toss lightly to combine all the ingredients evenly.
- Dress the Salad: Drizzle the salad with 3 to 4 tablespoons of oil, 2 tablespoons of apple cider vinegar, and 2 tablespoons of white vinegar. Toss thoroughly to coat the salad. Before serving, season with salt and black pepper starting with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. Add extra vinegar if your cabbage quantity is larger or you prefer a tangier flavor.
Notes
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- For a vegan option, ensure the oil used is plant-based like olive or sunflower oil.
- You can substitute frozen peas if fresh are not available, just thaw them before mixing.
- The salad is a great low calorie and gluten-free side dish option.
- Adjust the vinegar amounts to suit your taste preference for acidity.
