I love this light and super tasty Cabbage, Pea and Mint Salad. With the warmer weather in full swing (at least, it is here in QLD), one of my favourite past-times is creating the ultimate salad. This week I picked a beautiful green cabbage and the last of my sugar snap peas from my veggie patch which has inspired this creation. It is perfect for BBQ’s and entertaining as it can be prepared ahead. It’s vegetarian, grain, gluten-free and low-fructose with a variation for vegan and dairy-free.
Why is it healthy?
Like it’s other cruciferous cousins, cabbage is a rich source of many micronutrients (vitamins and mineral) and fibre. It also contains glucosinolates (sulphur containing plant chemicals) many of which have been researched for their promising anti-cancer properties.
Half a small green cabbage (I used a sugarloaf) or quarter of a large, finely shredded
½ cup fresh raw peas (you can use frozen blanched quickly in hot water) or finely sliced snow peas
Handful fresh mint leaves picked off the stems
4 small radishes, halved and sliced thinly
50gram (½ cup) a good quality parmesan cheese, finely grated
2 tablespoons lemon-infused olive oil (I like the Cobram Estate brand in most supermarkets)
1 teaspoon raspberry or red wine vinegar
1 teaspoon lemon juice
A pinch sea salt
TIP – To make ahead, combine the vegetables in a bowl and mix with the dressing and parmesan at the last minute.
Replace the parmesan with ground macadamia nuts and a tablespoon of nutritional yeast.
Don’t like the radish?
If you or your kids are not a fan of radish, slice them and then soak in lemon juice and a little sea salt for 10 minutes before adding to the salad. No heat and a divine citrus flavour is the result.
I often also add red capsicum to this salad.
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