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.
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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.
Cabbage, Pea and Mint Salad
- ½ green cabbage (I used a sugarloaf) or ¼ of a large, finely shredded
- 75 tbsp fresh peas (½ cup) you can use frozen blanched quickly in hot water or finely sliced snow peas
- ¼ bunch/s fresh mint leaves -picked off the stems
- 4 radish -halved and sliced thinly
- 50 g parmesan cheese (½ cup) finely grated
- 2 tbsp lemon-infused olive oil (I like the Cobram Estate brand in most supermarkets)
- 1 tsp red wine vinegar (or raspberry vinegar is lovely too)
- 1 tsp lemon juice
- ¼ tsp sea salt
- In a large salad bowl combine the cabbage, peas, mint and radish.
- Mix the ingredients for the dressing in a small bowl or shake in a jar.
- Toss through the salad to coat it evenly.
- Then mix through the parmesan and serve immediately.
- To make ahead, combine the vegetables in a bowl and mix with the dressing and parmesan at the last minute.
- Store in an airtight container in the fridge.