Cabbage and Pea Salad Recipe

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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.

Our family makes this salad ALL THE TIME and my sister Tanya is particularly famous for it – her signature salad. Tanya gave me the idea of combining both cider vinegar and white vinegar for more flavor and I picked up the addition of peas from Luba, one of the ladies in our church who made this salad for a potluck.

This is one of those make again and again salads. It is easy, inexpensive and delicious!

Ingredients for the Cabbage and Pea Salad:

1 medium (2 to 2 1/2 lb) cabbage, 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
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

How To Make Cabbage and Pea Salad:

1. Discard soft outer leaves of cabbage and thinly slice on a mandolin. Discard or eat the cores (we used to fight over the core as kids!) Transfer shredded cabbage to a large mixing bowl.

Note: You can use a knife but it is easiest to achieve the fine/thin strips of cabbage with a mandolin. Also, anytime you use a mandolin, protect your hands with these safety gloves.

2. Add sliced cucumbers, thawed peas and green onion and toss lightly to combine.

3. Drizzle salad with 3 to 4 Tbsp oil, 2 Tbsp cider vinegar, 2 Tbsp white vinegar and toss to combine. Before serving, sprinkle with salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp black pepper and go up from there). You can also add more vinegar to taste if your cabbage was larger (p.s. these salad hands are very handy – no pun intended).

Cabbage and Pea Salad Recipe

This cabbage and pea salad is vibrant, crisp and fresh. You’ll love the sweet pop of flavor from the peas and the easy zesty dressing.

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

Servings: 6 to 8 servings as a side salad

Cook ModePrevent your screen from going dark

• Discard soft outer leaves of cabbage and thinly slice on a mandolin. Discard or eat the core. Transfer shredded cabbage to a large mixing bowl.

• Add sliced cucumbers, thawed peas and green onion and toss lightly to combine.

• Drizzle salad with 3 to 4 Tbsp oil, 2 Tbsp cider vinegar, 2 Tbsp white vinegar and toss to combine. Before serving, sprinkle with salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp black pepper and go up from there). You can also add more vinegar to taste if your cabbage was larger.

You can use a knife to slice cabbage, but it is easiest to achieve the fine/thin strips of cabbage with a mandolin. Also, anytime you use a mandolin, protect your hands with safety gloves.

What is your family’s go-to salad?