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
Scale
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.
